Winging a muffin method recipe. What are the wet/dry/leavening proportions?
Half-empty boxes of flaky/nutty cereals have been accumulating in my pantry as cereal is a 'warm weather' breakfast in our house. I'd like to combine them and use the result in a hearty breakfast loaf. Since I'll be winging it, what are the proportions of wet/dry/leavening? I fear without this info, I'll end up with either loaf-shaped bricks or mushy messes. Thanks!
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Glad my answer helped.
On second thought, I would use cereal to replace some not all of the flour. Leave some flour in the recipe to help hold it all together.
With this in mind, I looked at some recipes for quick bread wuth cereal and they had a minimum of one cup flour.
Some were for any cereal, some for specifics, like Grape Nuts or Raisin Bran.
Easy to find in a web search.
I'll post a pic, good bad, or ugly. Actually some of the best food I've eaten has been ugly. They say you eat first with your eyes. I wonder - what does that say about me? LOL 🙄
Thought immediately of Michael Ruhlman, from his book of a few years ago, Ratios.
https://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728/ref=sr_1_1?s=books&ie=UTF8&qid=1513506543&sr=1-1&keywords=ratio+the+simple+codes+behind+the+craft+of+everyday+cooking
Here's a chart of his ratios for dough and batter:
http://ruhlman.com/2009/04/dough-and-batter-ratios-the-chart/
And here's a blogger's critique of his muffin ratio 2:2:1:1 (flour:liquid:fat:egg), and his revision. Says yes equal amounts flour and liquid, but sees the fat and egg better at smaller ratio (1/4 to 1/3, rather than 1/2).
http://greatfoodforthought.org/2015/02/06/ruhlmans-quick-bread-ratio-in-theory-and-practice-a-case-study-in-cornbread/
My two cents' worth? In practice, the recipes I use most often and with greatest success (in taste and texture) are closer to the blogger's (4:4:1:1) than to Ruhlman's (2:2:1:1).
I use (in my reliable recipes) 1 tsp each b-soda & b-powder for a recipe that uses 2c flour.