Can anyone tell me why my cheese, onion, carrot and ham muffins are so difficult to peel away from the muffin papers? They took an age to cook through as well. I had to keep putting them back in the oven, after testing them by breaking in half, they were still very soggy. Am a bit sick of them now as I've taste tested about 6!

Any tips please?

Hi, I had this problem once, I used to make muffins often, then one day this happened to me, I couldn't understand what was wrong with them. Later that day I went to put something in the microwave and there was a bowl of melted marg, I had forgotten to put it in the muffin mixture. Who's recipe were you following?

It's a penguin book of muffin recipes - an aussie one with about 55 different recipes , they all seem to do this on me. Have you solved your problem? I wonder if using oil instead would make a difference? I always like to think that butter/ marg tastes nicer.... I used Stork for cakes by the way....

Are you using raw onion and carrot?

These two maybe the culprits as they both have high levels of water in them especially the onion.

YES! That's it then. Should I "dry off" the onion with kitchen paper maybe? Any suggestions on how I could improve them please?

I had this problem with some tomato and cheese muffins. I just decided that if I made them again I wouldn't bother with the paper cases and just bake them straight in the muffin tin instead.

Good thinking rday. I use paper muffin cases because the muffins seem to keep fresh for a day or so but normally they all get eaten up so quickly ... why bother? And it's such a waste when you leave all the edges of the muffins stuck to the paper!

Also lakeland are doing reusable cake cases now. Not sure if they are muffin size but they might also be an option.

I prefer the non-washing up method myself! Having said that my muffin tins are non-stick so maybe I'll give it a bash. I made some cheese and carrot muffins earlier - in paper cases- and guess what, they stuck! Still tasted good though.