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Desserts - a tip on sugar use
On Fri, 20 Apr 2018 10:42:12 -0400, Dave Smith
> wrote: >On 2018-04-19 9:29 PM, wrote: >> Forgot to mention another example. Years ago, I made blueberry >> muffins according to the Joy of Cooking recipe. (Don't know if it's >> been changed.) Had I read it more closely, I would have known I was >> setting myself up for disappointment; the results weren't nearly as >> sweet as what you would get at your local cafe - or supermarket. Perhaps the commercial muffin bakers add more sugar... and plain fresh blueerries aren't all that sweet. >I usually find the cafe and supermarket blueberry muffins to be more of >a cupcake than a muffin. Muffins should have some heft and substance to >them them. We usually make muffins from the recipe in the Laura Secord >cookbook. I add frozen blueberries to the dry ingredients and then >stir in the wet ingredients and bake immediately so the blue juice >doesn't run into the muffin. Frozen blueberries automatically run, freezing bursts their skin... and stirring in the wet ingredients to the dry ingredients that already contain the frozen mushy blueberries just makes the color running a lot worse. I make up the batter and then sprinkle fresh flour coated berries on top... during baking they will distribute fairly evenly throughout... I do the same when adding raisins to bran muffins. If one can obtain fresh ripe just picked blueberries and dust them with flour they won't run but more importantly they won't all sink to the bottom. The worst thing about commercial muffins of any type is that they are baked in those paper liners and then they are not muffins, they are in fact cupcakes. |
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