I had a lunch to go to and decided to make these yummy looking muffins that appeared to be similar to some I buy at a bakery when we are travelling north on holiday that I really loooove! Filled with grated carrot, walnuts and sunflower seeds, raisins and other quite healthy goodies I mixed up the batter just with white flour, and was quite surprised that it required 2 1/2 teaspoons of baking powder. I was looking forward to these muffins rising quite a lot and filled the paper patty pans level with the top expecting them to rise well above this. So I was really disappointed when they barely rose at all. I made sure not to over mix the batter. They were in the middle of the oven and I didn't open the door until they were cooked, so I am wondering if the baking powder may be off despite being in a screw top sealed container, but only a few teaspoons left . They were very tasty and everyone really liked them despite their rather small size. Definitely ladylike!
I will try them again soon with a new batch of baking powder to see what happens.
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Gail Gillespie
Brought up baking from a young age I love to make delicious cakes to share with family and friends. Much like my mother, I can be one of those cooks who measure by "eye" rather than with a measure, and invariably add in or take out ingredients depending on what is in my cupboard. However, I do also appreciate the need to follow a recipe exactly for best results, as the "pour it in" method is really for those who have done a lot of baking over many years. I use this method for new recipes. So come share my recipes and learn some baking skills if you are not confident. Archives
February 2014
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