Muffins muffins muffins

Melonade

sb44 wrote: »

I read on an American site to raise the temp really high when you pre heat the oven, put the muffins in and turn it down to your normal temp.

Although the recipes I have used have said cook at 190deg I have cooked at 170deg as I have a fan assisted oven BUT, I preheated first to about 220deg then turned down to 170, this quick blast is supposed to help them rise.

Thanks for the tip :T I'll try that next time and see if it helps. I cooked them at 180 in a fan oven, which is a bit hotter than I usually cook normal choc chip muffins.

sb44

When a recipe calls for white sugar are other members using normal granulated white sugar or castor sugar?

I was under the impression that you should use finer sugar than granulated for baking.

The Susan Reimer book probably tells you but I can't read the book until my birthday next week as it is supposed to be a surprise present.

Swan_2

sb44 wrote: »

When a recipe calls for white sugar are other members using normal granulated white sugar or castor sugar?

I was under the impression that you should use finer sugar than granulated for baking.

The Susan Reimer book probably tells you but I can't read the book until my birthday next week as it is supposed to be a surprise present.

hi sb
I've just has a look for you, bearing in mind mine is one of the old books from '96

Susan says (paraphrased slightly) ...

'Sugar is important both for flavour & texture. In muffin baking, I have noticed no difference between caster & granulated white sugar. Brown & white sugars can also be used interchangeably. You might like to adjust the amount of sugar by an ounce or two.'


I've always just used granulated, or one of the brown sugars if the recipe calls for it, but I've also used granulated if I'm out of a particular brown sugar & had good results

sb44

Swan wrote: »

hi sb
I've just has a look for you, bearing in mind mine is one of the old books from '96

Susan says (paraphrased slightly) ...

'Sugar is important both for flavour & texture. In muffin baking, I have noticed no difference between caster & granulated white sugar. Brown & white sugars can also be used interchangeably. You might like to adjust the amount of sugar by an ounce or two.'


I've always just used granulated, or one of the brown sugars if the recipe calls for it, but I've also used granulated if I'm out of a particular brown sugar & had good results

That's great, thanks Swan.

I have been grinding the granulated down but won't bother in future, I'll stick to normal granulated.

Ta.

dajare

sb44 wrote: »

That's great, thanks Swan.

I have been grinding the granulated down but won't bother in future, I'll stick to normal granulated.

Ta.

There's also an article on sugar on her website. I'm new to the forum, so can't post a link - but it's called "Sweeten to Taste" on cherrytreepublications co uk.

That should be enough to find it, if you're interested!

sb44

dajare wrote: »

There's also an article on sugar on her website. I'm new to the forum, so can't post a link - but it's called "Sweeten to Taste" on cherrytreepublications co uk.

That should be enough to find it, if you're interested!

Yep, I have already been there for recipes but didn't see that bit, off to take a look now.

Ta.

I'll have the book tomorrow so I will probably be in the kitchen making muffins again.

Tiddlywinks

I've got various recipes for cake style muffins - some use soured cream, some buttermilk and all vary according to flavours (choc chip etc). I've tried to adapt the recipes to add my own mix of flavours but have had pretty disastrous results - some could bounce better than tennis balls .

So, does anyone have a basic muffin batter mix that I can then add dry and wet ingredients to according to my fancy on the day?

Idiot proof sweet and savoury recipes would be very gratefully received.

Thanks

Tiddly

Penelope_Penguin

Tiddlywinks wrote: »

So, does anyone have a basic muffin batter mix that I can then add dry and wet ingredients to according to my fancy on the day?

This is the one I use, with lots of variations I'll merge this to that thread later.

Tiddlywinks

Gawd, my latest efforts (choc and sour cherry) look like rock cakes - all lumpy and flat.

I used sifted SR flour and baking powder and sifted the cocoa as well - I did double up on the cocoa 'cos I hate choccie cakes that don't taste of chocolate. That made the mix a bit dry so I added more milk.

I need to take a masterclass in this muffin lark 'cos I'm really bad at it - why? They are supposed to be so simple even a small child could do 'em - fetch me a small child and I'll keep him in my kitchen cupboard :rotfl:.

YORKSHIRELASS

Hi, sorry if I am repeating someone else, too tired to read the whole thread! You can substitute the fruit in muffin recipes with muesli, it works really well and generally even muesli haters love them. Good for kids breakfasts.