Because whenever I make them, the muffins are teeny tiny. Just put them directly into the flour while they are frozen.I love a good muffin! But I’m not a big fan of the store-bought mixes. Blueberry muffinsġ50 (5 oz) g of frozen blueberries. Chop the berries in half, and put them in the flour. Cranberry Muffinsġ00 g (3.5 oz) of dried cranberry, soften them up for a few hours in orange juice or water. Preferably with lemon juice in it instead of water. Lemon Muffinsġ dl (½ cup) extra flour (if there is only 1/2 dl (1/4 cup) lemon juice in your lemon use only 1/2 dl (1/4 cup) flour) Here are some variations I've tried and can recommend. This avoids too much or too little filling in each muffin. Principle # 2: 100 g - 150 g (3.5 oz - 5 oz) of "liquid neutral" filler is usually suitable for this recipe. This is clearly the most important rule to remember. If it does add liquid to the recipe, I add 1 dl (½ cup) flour per 1 dl (½ cup) liquid in the filling. Principle # 1: When I try with new fillings, I always think about whether it contains liquid Is "liquid neutral". Let them then further cool upside down until they don't stick anymore. 20 minutes before removing from the mold. If raw dough sticks to a knitting needle, small knife or meat pin, when you stick it into the center of the muffins they are not yet done. 20 minutes. The usual needle test applies here. They should be about twice the size of cupcakes.īake at 200☌ (390☏ ) for approx. Pour the batter into muffin molds that are large enough that there will be 12 pieces out of this portion. Also makes the surface more brown as sugar "caramelizes" quicker than flour.Įgg provides fat and proteins, which causes the muffins to keep their shape, and makes the surface brown faster as well. Sugar is a sweetener and it makes the muffins more spongy. You can also easily use butter instead of oil. So that it can be enjoyed for up to 3 days after baking. The fat/oil encapsulates the flour particle, and keeps the dough soft and moist for a longer time. Cakes without acid to counteract the sugar can taste rather flat and bland. ![]() The "acidified" milk is not only for a liquid but also acid. A good muffin offers little resistance when you bite into it, and you can easily break small pieces of it and put into your mouth.Īs soon as all of the flour is wet, it has been mixed well enough! It does not matter that the dough is coarse and lumpy. We are not interested in that for muffins. The more you knead, the more elastic the dough will become. It the little "bubbles" we are accustomed to seeing in bread and buns. Gluten is a kind of elastic adhesives, which makes airtight bubbles in the bread where air and gas can be kept inside. When you knead ordinary leavened bread, you do it to physically force the gluten molecules out of the flour. Mix the dry and wet ingredients quickly and efficiently - You do not need a mixer, Just a whisk, a ladle or something like that. If you use juice or liquids as a filling it should naturally be mixed in with the rest of the wet ingredients. The layer of flour that sticks to it preents it from sinking and ending up at the bottom of your muffins. Mix the dry and moist fillings in with the dry ingredients - This is particularly true for moist things like berries, fruit and marzipan. Crunchy sugar is not a sign of quality in one's dough -) Mix the wet ingredients together - When you are baking cakes sugar is normally considdered a wet ingredient. That is mainly because there is fermented milk products in it, and that is acidic. In the base recipe I use 1 teaspoon of baking soda. If that does not make it raise enough, try using a little more. In that case you should also add a little more baking soda. Especially if you use more acidic fillings. Therefore, you should add baking soda, which is alkaline and prevents the acid. But if there is too much acid in the dough, then it change the chemical reaction, and the baking powder becomes less effective. ![]() That is the same gas that yeast releases, so there is nothing poisonous or odd in that. When baking powder gets wet and heated, there is a chemical reaction that releases carbon dioxide gas. Rise of the muffin - Actually baking powder is enough to make muffins raise. Your muffins are going to be just fine wither the "higher quality" flour. But if you are only able to find high protein flour in your local store, don't worry. So the lower the protein % your flour has, the better it is for cakes. Which is precisely what makes it unsuitable for cakes, that should preferably be moist and soft, but wihtout air holes and gluten structure. Which is what makes it suitable for fermented bread. What you pay for in flour is that it is high in protein. Mix the dry ingredients together - Just use the most inexpensive flour you can buy. ![]() A muffin is made up of wet ingredients, dry ingredients and fillings.
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