By: Clyde

Clyde — Sun, 06 Nov 2022 16:09:36 +0000

Hi Janice, thanks for the recommendations on muffin success. Retired self taught baking too many tasty treats that get consumed by me or this pesky golden doodle hanging around. Sifting flour check, substituting fluffed flax throws out the window a lite fluffy muffin, add 1 cup chop pecans, plumped crans and cherrys. Two eggs with a double yolk added. Dry ingredients combined and whisk in the 1 1/4 c flax. Most bakers mix flax with h2o sit til it hydrates, not me I have no interest in replacing wet flax for eggs. Always tasty but often not moist, did let batter rest an hour on the counter before oven. The fact that adding a 1/12 to 2 cups of nut fruit is an impediment to lift . No oil butter creamed sugar plus a 1/4 c sour cream plopped in with whisked eggs. One last thought fold in whip egg whites to achieve a little more lift. My oven is gas new model that sux as it will not hold temp even on convection, must request addional increase temp to see where it has fallen. I feel electric models are better at keeping temp stationary, and I hate electric ovens,period, still searching for the grocery bakery lite fluffy domed blueberry caky muffin. So thanks I’m on the wrong path with a good heart eating well salt sugar and protein an salad

Comments on: How to bake the best fruit muffins

By: Clyde