Last week I had a hankering for muffins. Being somewhat competent in the kitchen, I set about on a quest to make some. I consulted my wife's "Joy of Cooking" tome for proper muffin making technique. The key is to keep the wet and dry ingredients separate as long as possible, and mix them just enough to get them sufficiently mixed. To the consternation of assorted bystanders, I actually *measured* most of the ingredients (okay, so I'm embellishing the story a bit - the only bystander was the cat, and he wasn't all that concerned.)
The pictured pineapple-coconut muffin is from my third batch (for the record, the first batch was blueberry, and the second batch was raspberry).
The recipe called for 4 teaspoons of baking powder. After reading the baking powder label, this seemed like a lot of sodium, so I reduced it to 2 teaspoons. The muffins still appeared to rise okay, and were still tasty.
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