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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Calling all bakers - muffin question!!
I've never made muffins before last Saturday (not really an Irish thing to do... we're more into buns... or fairy cakes...) but I saw a cute little book in the library and thought I'd give it a go.
Followed the recipe (which was conveniently converted from cups to grammes) but I'm not sure I had the right consistency for my mixture when I put it in the little cases.
What consistency should a muffin mix be pre-cooking???
Re: Calling all bakers - muffin question!!
Usually pretty thick. I would say somewhere between cake batter and cookie dough. It will look pretty wet (like cake better) but mostly hold it's shape if you use an ice cream scoop to move it to the muffin tin (like cookie dough).
Hope that makes sense.
Two muffins were in the oven.
One muffin said, "Wow. it's REALLY hot in here."
The other muffin said, "WOW! A TALKING MUFFIN!"
yea, I did just go there. sorry. *hangs head and exits thread*
tihhihihihi that rhymed! No really, I'm leaving now!
Cheesy it may be, but that made me laugh!!
So, Jessica, when the recipe says "batter" it just means mixture rather than actual batter like as in pancakes? When I saw batter I thought I must be supposed to be able to pour the mixture into the cases and not have to spoon it. It did come out roughly as you described.
I just thought they were a little dry a few hours after being cooked... though DH had several yesterday and thought they were good (he wouldn't have gone back for seconds and thirds and possibly a fourth if he didn't like them!). My brother thought they were a little dry and could have done with some cream...
And they were lemon muffins... maybe I could put some lemon curd in the middle next time?
2012 Reading Challenge
Now Nesting from Chicago, IL My nail blog:
Yes, used baking powder. I suppose it all depends on how porous the flour is too - sometimes it just needs a little more liquid than other days.
Might try again next week for N's birthday!
Ooooh.... lemon muffins yum!
I find that it really depends on the recipe. Usually, the more butter, oil or sugar in a recipe, the better it is
I look on pinterest to find recipes or use the browneyedbaker.com and I've had lots of good luck.