sigh... more amateur baking problems
Posted by laurabs on Aug 17, 2007 · Member since Jul 2006 · 2610 posts
again, I made muffins. and again, they're not turning out well. they're really doughy on the inside, and heavy. this always happens when I make... anything.
so, I'm wondering what is wrong. I never use the exact amount of oil a recipe calls for, but this time I made sure I had 2 teaspoons of oil, and substituted the rest with mashed bananas. sigh, again.
I also used splenda, but that shouldn't make a difference. I do know that splenda reduces baking time, which I took into account.
so, my banana carob chip muffins smell great, but are heavy and doughy. should I bake them longer? eek...
I need help...
Maybe instead of using only banana as your egg replacement, you could try something drier (like a flax egg or Ener-G egg replacer). I know that's not helpful NOW, but since they are still wet inside, this might help?
Well, if they are still doughy, I would cook them longer. I use applesauce in place of oil and always have to bake the muffins for at least 10 minutes longer than what the recipe says. I keep cooking them til a toothpick comes out clean. Hope that helps!
yeah - I don't know. I guess I have to just keep experimenting...
It almost sounds like your leavening agent (be it baking powder or soda) is a bit old, too, which could explain the heaviness. Perhaps grab a new container of whichever and try again?
What are you using to make the ingredients "wet" ... in order for them to be mixed together?
Soymilk over water, in most cases, works better. Definitely check your baking soda or baking powder to make sure it's working. Also, you're putting in 2 heavy ingredients in there - banana and carob chips. Oil can be substituted with applesauce as well. 1 TS of flaxseeds plus 1TS of water = 1 egg. And that works well in a lot of baking, I have found.
This next tip depends on the recipe, as some recipes should be mixed as little as possible. But, in a recipe that has a lot of "heavy" (weight wise) ingredients, I like to use the whisk on my mixer, and put some air into the mixture. Then I gently fold in the heavy ingredient, i.e. carob chips. At which point, I gently place in the muffin tin and bake.
Try baking it a little more. Like someone said test it with a toothpick if it comes out clean it's good.
Don't be hard on yourself, Laura! You're trying!
I have a really hard time with some stuff coming out right (usually too hard, in the case of brownies) but maybe just try a different recipe?
All of the other ideas are good too, especially the toothpick one. I use that one a lot.
Good luck! I think I want to make muffins tomorrow...
Laura...Western U is in London isn't it? Cali's sister Irma lives there! :) If you ever come to TO on a weekend, we should hook up and go to Le Commensal Restaurant. It is absolutely amazing. I have only been there once. It is a buffet and lists which foods are vegan, ovo lacto etc. You put the food on your plate and they weigh the plate at the end. You pay for the grams instead of the meal.
Wasn't the cheapest meal but was certainly worth every penny. Their desserts are great too and I am not a huge dessert eater. My sister and I each picked two and brought them home.
Here is the link: http://www.commensal.ca/
I think we each paid about $28.00. That was a huge meal, two desserts and a beer. Although, it was also a few years ago.
muffins should definitely not be overmixed = tough.
rebecca :)
Splenda does make a difference!!
Are you using baking splenda? Or regular splenda?
I agree with some of the other posts the culprit could be:
Overmixing <---honestly this is probably it!(did you blend the banana and oil before adding it to the recipe?)
Preheating the oven... Did ya? Were you sure it got all the way up to the right temp?
so, I've discovered that I need to STICK to recipes - baking's a science, and I need to learn the science before I can start experimenting. I made scones this morning (from VWAV), followed the recipe, and they turned out pretty well! my mom and dad both had one, and said they were great! clearly, they can't be perfect (which is tough for me because I have a mean perfectionist streak) but nothing can be - and I just have to keep trying things out. I'll find my groove yet.
Laura...Western U is in London isn't it? Cali's sister Irma lives there! :) If you ever come to TO on a weekend, we should hook up and go to Le Commensal Restaurant. It is absolutely amazing. I have only been there once. It is a buffet and lists which foods are vegan, ovo lacto etc. You put the food on your plate and they weigh the plate at the end. You pay for the grams instead of the meal.
Wasn't the cheapest meal but was certainly worth every penny. Their desserts are great too and I am not a huge dessert eater. My sister and I each picked two and brought them home.
Here is the link: http://www.commensal.ca/
I think we each paid about $28.00. That was a huge meal, two desserts and a beer. Although, it was also a few years ago.
Western IS in london! and actually, the last time I was in toronto I planned to go to le commensal - but never got around to it. I'd love to join you for a wonderful vegan meal. I may be heading there this fall for a journalism conference - I'll let you know! thanks :)
and thanks to everyone for their wonderful baking support! much, much appreciated...