Tuesday, October 26, 2010
Before I spill the dough, ahh, I mean beans, here is one big tip! Use a scale!!! In Canada, most home bakers use cups to bake, which is fine, but if you want consistent results, use a scale to measure your ingredients, especially your flour, in grams. Flour settles and compacts so if you depend on a cup measurement, your amount will be different everytime. Weighing, on the other hand, is a consistent measurement. Most kitchen scales cost around $20 and can be found at your local Walmart.
On to the little tips...
First of all, never grease your whole muffin cup. Just grease the top of the pan then place paper or silicon muffin cups inside the tin. The muffins need to "climb" up the sides of the muffin cup and if you grease them, well, they will slip!
Second, set your oven for 500 degrees F (yes! 500 degrees F!) and once your oven indicates it has reached 500 degrees F with a bing or a beep, let it sit for 15 minutes before putting your muffins in. Most ovens need those 15 minutes extra to have even heat.
Third, fill your muffin cups to the top with your mix. That's part of getting full tops!
Once you place your muffins in the oven, instantly reduce your oven temperature to 400 degrees F then adjust your time accordingly. A lot of recipes call for a heat of 350 degrees F, which is fine, but the hotter the oven the better the baking soda or powder (or combo of) will react. If you know your chemistry, you'll know that the chemical reaction of these two ingredients is a big part of getting baked goods to rise. I find most muffins take 20 - 25 minutes using the above method. The secret is to watch them carefully after 18 minutes and to take them out when the tops are golden and a toothpick comes out clean.
And to follow all of this info? A recipe! Fail proof delicious, golden, light, fluffy and big top banana nut muffins! Enjoy!
(Prep time: 10 minutes/Total Time: 35 minutes. Makes 10 large muffins)
1/2 cups all-purpose flour (80 grams)
1 cup whole wheat flour (150 grams)
1 teaspoon baking soda (6 grams)
1 teaspoon baking powder (6 grams)
1/2 teaspoon salt (3 grams)
3 very ripe bananas, mashed
3/4 cup white sugar (160 grams)
1 egg, lightly beaten
1/3 cup butter, melted (65 grams)
1 cup chopped walnuts or chocolate chips
Preheat oven to 500 degrees F.
Lightly grease the top of a muffin tin then line with muffin papers. (If you grease the insides, the muffins can't "climb" up the sides and your muffins won't be as tall and puffy.)
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.
In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Fold in walnuts.
Spoon batter into prepared muffin cups so that the cups are full.
Place in oven and instantly reduce to 400 degrees F. Bake for 20-22 minutes, until a toothpick inserted into center of a muffin comes out clean.