Blueberry Pound Cake to become Muffins?

[SusanL]

I am wondering which would be easier to serve or is there a difference? Am presenting a basketmaking class tomorrow and there will be lots of reed and water flying about. Should I:

A. Make the whole pound cake and serve it in slices?

B. Make the whole pound cake and cut into finger squares?

C. Make it into muffins? (Is there a conversion factor here or just cook them at regular muffin temperatures and times-I don't know temps and times, either)? If you know the conversion, please help!!** I searched the recipe finder and most muffin recipes were 400 degrees for 18 minutes*

(We are working in my kitchen, so space will be limited, mostly to the materials we are using. I have a small sideboard set up for the snacks and drinks.)
I know that I am sounding anal here, but what would be the easiest to serve? This is the mid-morning snack with coffee and tea . Then, I am making lunch, also- which is not a problem.
Thanks so much for any considerations...

[beacooker]

Susan,

I remembered I once saw Sara Moulton doing something similar with pound cake, so I found this recipe on Food TV.com. I would assume the cooking time would be the same for your pound cake recipe.

INDIVIDUAL BLUEBERRY-COCONUT POUND CAKES

Recipe courtesy Gourmet Magazine

1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
2 teaspoons freshly grated lime zest
2 large eggs
5 tablespoons heavy cream
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup plus 3 tablespoons sweetened flaked coconut
1/2 cup blueberries
Preheat oven to 350 degrees and butter and flour 9 (1/2-cup) muffin cups (just butter if nonstick). Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, 1 at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries. Spoon batter into cups and smooth tops. Sprinkle tops with remaining 3 tablespoons coconut. Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.

Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes

If you decide to go the muffin route, please let me know how they turn out, DH has been wanting me to try doing that, because he loves the pound cake crust best.

[tammy/MN]

i saw a recipe where you can take a regular muffin recipe, cut the water/milk/whatever down to 1/2c & drop them by the spoon full to make muffin tops, they are kind of like a scone.

i made them last month & they were pretty good, i don't see why you couldn't make the #cake into muffins or scones, just decrease the amount of liquid so they don't spread.

anyone else have any suggestions?