Some novice baking questions

This is kind of a 3 part question.

I've learned that the ratios of muffins is 2 parts flour, 2 parts liquid, 1 part eggs, 1 part fat.

Where does the sugar (I use erythritol instead) fit in this category? I've seen to read that it is considered a "wet" ingredient, so it would count towards the liquid correct? Even though first instinct makes me think its a dry ingredient.

With that being said, using the muffin method, do I mix the Erythritol in with the dry ingredients or do I mix it in with the wet ingredients in the beginning? Of course both get combined at the end.

Lastly, I read 1 part eggs. If I use 2 cups of flour, does that mean I need 1 cup of eggs? Seems excessive. Every "proper" recipe I find uses only two eggs per 2 cups of flour and I thought I read that 1 large egg = 1/4 cup. Whats the deal?



Thank you

  • Posted by: Emilio
  • April 11, 2019
  • 166 views
  • 3 Comments

3 Comments

Nancy April 11, 2019
Emilio - here from an experienced home baker are some answers to your questions, out of order:
1) Yes, sugar counts as part of "liquid" or "wets" when mixing a quick bread or muffin batter.
3) Yes, some sites, like the Food Network, TELL US that quick bread/muffin ratios are 2 parts each flour & liquid, 1 part each eggs and fat. But IN PRACTICE (e.g., the food network's own recipe example for blueberry muffins linked to that ratio; a recipe for quick bread AtoZ cake - which I've made dozens of times), the ratios that work for quick bread/muffins are 2 parts each flour & liquid, 1/2 part each fat and eggs.
https://www.foodnetwork.com/recipes/food-network-kitchen/blueberry-muffins-recipe-2011355
https://food52.com/recipes/70645-a-to-z-loaf-or-layer-cake
2) On using any branded low-carb sweetener in place of sugar - best to consult manufacturer or specialty recipes for best advice.
Good luck, and please let us know how your muffins turn out!
 
Emilio April 11, 2019
Thank you for the reply! It was very informative and helpful.

I started my muffin recipe off using this recipe here.

https://www.kingarthurflour.com/recipes/basic-muffins-with-berry-and-oatmeal-versions-recipe

I of course substituted out half the flour for protein powder. But aside from that, does the recipe actually seem proper? The liquid parts seem sort of low and the fat sort of low.

If I have 2 cups flour, I'd assume I need 2 cups liquid. I only see 1 cup of milk and 0.5 cup of sugar from there recipe. Is it technically 0.5 cups short on liquid?

Also even if you were to use the "optional" 1/4 cup oil or butter (I used 1/4 cup applesauce instead), wouldn't that still also fall 1/4 cup short on the fats?

Thank you again! Maybe I'm over analyzing but I like to understand all the little details on how things work so I can make creations that are the best possible.

P.s. I also believe their baking powder might be a tad high. Most recipes seem to only be 2 tsp per 2 cup flour where as this has 1 tbsp/3tsp per 2 cup.
 
Nancy April 11, 2019
Emilio - Here are a few more, but not comprehensive thoughts, about baking ratios, making & modifying recipes and what to do next:
1) if you want to understand more about proportions in cooking (baking and other), see Michael Ruhlman's book, Ratio (published roughly in the past 10 years).
2) yes this particular muffin recipe doesn't follow the ratios we've been discussing, but if I were you I'd still try it. Not all web site recipes are reliable, but King Arthur Flour is one of the best, and their recipes are usually very good.
3) with any recipe (baking, cooking, King Arthur, other source), it is best to make it at least once the way it is written, see how it turns out, then - if you want or need to - modify it afterwards.
4) Further to #3, don't modify the flour content the first time you bake the muffins. Also, protein powder doesn't have the same attributes of wheat flour, just because they are both in dry powder form. It lacks the gluten in wheat and will (negatively) change the structure of the muffins as they bake.
5) If you want a recipe with more protein content, search for one that's been developed and tested using that powder.
6) No words of wisdom on baking powder. Have seen variations, and, again, KAF is a company with generally reliable recipes, so worth trying as they published it.
 
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