Muffins muffins muffins

ClutterNutter_2

Ohh from looking at another reply there, maybe my mixture is too runy? That wouldn't explain why it happens in muffins, but because they're flat when I make them anyway I can try the way of giving them a rusty bottom like you said.
But when I make cupcakes my mixture is usually really runny and I get it everywhere, I'll have to try and make it less runny next time, then maybe I'll make less of a mess as well.

Thanks again for all the help!
One day I'll bake something that actually looks and tastes how it's meant to!

zippychick

I must admit I'm not a muffin expert but the couple of times I have
made them, I used Thriftladys recipe - linked to here . It was delicious. I know you have to be careful not to "overmix" , you kind of want a sloppy mix from what I understand

When making cupcakes, I found putting the mix in a measuring jug and pouring makes it much easier and it goes less everywhere he he

julietiff

I use cadburys chocolate chunks from the baking isle, have found these
do not sink down and i add a few on top too

ClutterNutter_2

When a recipe says 1 tablespoon of cocoa or baking powder, does that mean a heaped tablespoon, or what?
I've been using a metal tablespoon and just taking the biggest spoonful of stuff I can get, maybe that's why mine have been going wrong? I have a measuring spoon that's a tablespoon so if it's not a heaped one I might try using that instead and seeing if my muffins look more normal then!

ClutterNutter_2

I don't think I need an answer to that last post! I just made some and used the measuring spoon for the tablespoon of baking bowder, and the muffins I just made have came out looking like muffins! They're not flat at all!
I thought using too much baking powder would have made them more risen, not flat, how strange!
AND my chocolate chips haven't sunk to the bottom! My mixture was really runny so I added some more flour to it, and now the chocolate chips have stayed there and they're not all at the bottom!

zippychick

Congrats !I would strongly recommend you get yourself a cheap set of "proper" measuring bits (if you don't already have them)

I bought these - good for cup measurements, but the teaspoon/tblsp etc ones come in the handiest. There are also ml measurements on the bigger ones, so hand that way too . For all they cost they are completely invaluable. Useful for american "cup " recipes too

Congrats again on your muffins, I'm sur eyou are delighted! :j:j:j

Lynn11

I have recently started to make muffins which are fairly easy to bake. Anyway I have to bake several things for a coffee morning a week on saturday and was wondering if I could bake raspberry muffins (got reduced raspberries tonight at Mr T's) and make them and then freeze until the coffee morning in a week's time. Is this ok.

I did read that you can freeze muffins and have 6 choc chip in the freezer for the coffee morning.

Please confirm this is ok.

zippychick

Absolutely! There is even a whole thread about it here. Don't worry

lisa26_2

I've just seen the link to english muffins on delia's site but they are sweet ones, we really like them with bacon and I thought it would be nice to make some for xmas breakfast, would just missing out the sugar give me an ok non-sweet version?

Swan_2

lisa26 wrote: »

I've just seen the link to english muffins on delia's site but they are sweet ones, we really like them with bacon and I thought it would be nice to make some for xmas breakfast, would just missing out the sugar give me an ok non-sweet version?

hi Lisa,
I was puzzled by them being in the 'sweet' section but they're not actually sweet at all*, they're standard savoury bready English muffins & are perfect for breakfast, I love them with bacon too :drool:

*there's only a teaspoon of sugar in them, same as the recipe I used from her book (but I was wary of writing that one out here because of the copyright issue)

most yeasted doughs have a (proportionally) small amount of sugar in them, but it's not essential
you could do a trial run without it & see how they turn out? but trust me, they're perfect with it in


anyway, do try making them, they're sooo much nicer than shop-bought
remember you have to give them time to cool before toasting, but it's really difficult to leave them alone for long enough!



EDIT ... I just checked my Elizabeth David's English Bread & Yeast Cookery & her muffin recipe has a little sugar in too


EDIT, again ... remember to add the 2 fl oz/55 ml water, it's in the ingredients list in the book, but not on the website, so it's easy to miss because it only appears in the site's instructions

also I used instant/easy blend yeast & it works well without having to do the mixing & waiting for frothing bit