Muffins wet and heavy in the middle
I'm a novice Baker. I started by making muffins but I'm failing. They never turn out the way they are supposed to. They are sticky and wet in the middle even though the outside is baked. I baked them in silicone trays in my microwave using the convection feature for 45 mins then added an extra 15 for 180c.
My ingredients were:
2 cups spelt flour
0.5 cup coconut milk low fat tetra one
0.5cup mineral water
1tbs ACV
1.5tsp baking powder
0.5tsp baking coda
1tbs vanilla powders.5tbs cinnamon
3 ripe bananas
I'm very frustrated as I've tried changing the baking trays, the temperature, the amount of baking powder but nothing changes. What am I doing wrong?
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8 Comments
Generally agree with HalfPint, that this recipe is both too wet and lacks some structure (because of all spelt instead of wheat flour, no eggs).
If and when you do more baking, you may find the ratio she mentioned (2:2:1:1 for flour fat liquid fat egg) helpful. I think I recognize it from the Michael Ruhlman book, Ratio.
Here's another blog post, since that book was published, revising his ratio for quick breads (includes muffins) to 3:3:1:1.
http://greatfoodforthought.org/2015/02/08/revisiting-the-revised-ruhlmans-ratio-for-quick-breads-blueberry-muffins-and-pumpkin-bread/
Meanwhile, there are lots of vegan or vegetarian recipes out there using spelt flour, but I would first go with one from a reliable site that tests its recipes.
The three I have found most reliable are King Arthur Flour, allrecipes and Bon Appetit.
Perhaps try a muffin recipe from one or more of them.
Thank you also.
So if I was to bake mine with the ingredients above what would be the correct proportions? I can also add applesauce to replace the oil.
To answer your question, I wouldn't apply the ratios to this recipe because it has not proved successful in more than one try, and it looks (to me as to HalfPint) unreliable.
But as you want to go ahead, figure out the weight of the spelt flour (by using a scale or a chart that converts volume to weight).
Then scale the other ingredients to that weight, either using the original 2:2:1:1 ratio, or the revised 3:3:1:1 ratio.
Remove the bananas, add fat and egg each at the 1:1 size. Or, if you want this to stay vegan, use an egg replacement at that ratio.
Good luck.
Based on your recipe, you might also have too much liquid. There's coconut milk, mineral water, and bananas. That's a lot of moisture, which would explain why the muffins are so wet and sticky.
Baking is a science: 1.Try a recipe that is designed for gluten-free flours. 2. pay attention to the ratios. The general ratio for muffins is 2:2:1:1 (flour/liquid/fat/egg).
You cannot throw together ingredients without understanding how they function in a baked good. Learn the basic principles first and then attempt to develop your own recipe.
King Arthur Baking company has some great guides to baking and they have a helpline too: https://www.kingarthurbaking.com/learn/guides
Good luck!
I actually did follow a recipe.
So you think that 3 cups flour is better?
I would suggest trying another recipe. It may not be you. It may be the recipe.
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