Re: Substituting whole wheat in muffins?
Quote:
Originally Posted by twoplustwo
IDK, they just come out.
I use paper muffin cups rather than oil or spray.
I DO wait until they are cool, I mean they are still warm but wait at least 20 minutes before I attempt.
They tend to grow together - so I do use a knife (butter) to slice between muffins so they are all separate before I remove them.
I remove them before I glaze them.
I put the knife under the muffin top first.
Then they just pop right out with a knife (butter). I do go slowly.
The only time I had a top rip off is if I get impatient and try to remove them too soon. 15 minutes is too soon for sure.
There are lots of mentions in the instructions of fold not mix, do not overmix etc. Maybe it all binds together if you don't mix them too much? I have no idea . . . I just follow the directions and it works out. I am not a natural baker I never baked before becoming a mother. Growing up we did store bought cakes (from the sara lee . . . whats it called. . . discount place?) or from a box and cookies from a tube. I DO enjoy baking though. I am hoping now that I am back in the routine (did it A LOT more when the kids were younger) - I keep it up for snack foods for the ravenous monsters my precious teenagers.
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When water and wheat combine, gluten is formed. Mixing increases the gluten activation. That's good in yeast breads, but in muffins and quick breads, you want a soft texture; if you overmix a dough it produces tough muffins.
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Darcy
married to my Photographic Genius (1/00)
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Youth and Beauty are fleeting, but the ability to bake a great chocolate cake lasts forever!
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