Originally Posted by Beck81:
I used a Healthwise New York Cheesecake pudding and they turned out great.

thank you so much!!!!!!!!! :)

Originally Posted by Joliebug82:
I think I did something wrong. My batter was thick, like cookie dough. ??? They're in the oven now, so we'll see.

MY batter was the exact same way, I am also not sure how people got 9 muffins unless they were the minis.

The deflation MIGHT have something to do with how old your baking powder is, too. I have a sneaking suspicion that the longer it sits in your cupboard the less potent it is. But I also have no facts to back that up - just a hunch. :)

Can't wait to try this over the weekend! Thanks everyone for the tips!

Just tried this - they're in the oven now. I used lemon pudding and added a wee bit of poppy seeds (checked nutritional info first and I'm good!) to get a lemon poppy seed muffin cake type thing.

I didn't end up portioning them into nine but did four instead - will see how they turn out!

I don't add any baking powder- I make one big cake in a ramikin and it always deflates and I love it- it is like a chewy brownie

So mine deflated and weren't fully cooked (oops!) but they still tasted okay! They didn't fully collapse so that was good. :)