Yes!! It works! (muffins and oven temperature)

[Luiza]

I'm so happy! I made muffins last night and they came out perfect: bigger than my usual, moist, fluffy, melt in your mouth. Ok, the bottoms could be less brown, but that's easily fixed next time.

The difference -- an oven thermometer. I want to thank the people that mentioned oven thermometers until I had to acknowledge their existence, and Lindrusso, you have my undying gratitude for listing cool ovens as a potential problem on the Muffin Mayhem thread. The CL tip about stirring 10 times with the whisk was also helpful: I could actually see how my batter is supposed to look when it's not overmixed.

So SandyM, and anybody else with muffin problems, it might just be your oven!

With muffins like these, I'll bake forever http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif

Luiza

[Jewel]

My oven temperature was right on target, my baking powder was brand new, I mixed only 10 times, and you could still see some lumps in my batter...and mine still wouldn't rise!

Couldn't get my Blueberry Pound Cake to rise yesterday either! Tastes good, but it's flat as an old tire. Congratulations to you!

[Marsha]

I'm sure you have double-acting baking powder since that's the standard here, but pls do check. In other countries they use twice as much baking powder as we do.

[funnybone]

Originally posted by Jewel:
My oven temperature was right on target, my baking powder was brand new, I mixed only 10 times, and you could still see some lumps in my batter...and mine still wouldn't rise!

Couldn't get my Blueberry Pound Cake to rise yesterday either! Tastes good, but it's flat as an old tire. Congratulations to you!

Have you tired changing your brand of flour? I remember my mom having a problem with a certain brand of flour. I used to use it with no problems, but she always had a problem with the same recipes. Then she changed brands, and the recipes were fine. This was in Canada and years ago, but its possible it is an ingredient that isn't as obvious as baking powder. Just a thought.

[lindrusso]

Luiza - glad things turned around for you! I love baking muffins!

[Luiza]

I'm still happy today. Some would say it doesn't take much, but I'm sure you understand http://www.cookinglight.com/bbs/smile.gif My SO requested muffins again, "this time with chocolate". I'm keeping my fingers crossed that the magic will last.

Jewel, I'm so sorry about your muffins. I'm sure you thought about this, but are you adding too much flour? I used to do that at some point because I didn't have dry mesuring cups and I was using my liquid measuring cup, and the muffins were coming out even denser than usual. Things got better after I changed the measuring cups. The funny part is that the dry measuring cups hold less than my liquid measuring cup for the same quantity. I thought that they should hold the same quantity, with the dry cups being easier to use for dry ingredients. I guess not.

Luiza



[This message has been edited by Luiza (edited 04-06-2001).]