I have been looking for information on creating my own recipes for muffins. I am looking for flour, sugar, egg, fat type of ratios. Also, how do muffin recipes differ from cake recipes?
I love this newsgroup... it is very interesting.
Thanks
Robert
A typical example of ingredient range will be like this for a wheat flour based : Flour( pastry or cake flour)* 100% Shortening 35-50% Sugar 40-70% Milk solids 5-10% Eggs 30-50% Water 50-80% Baking powder 4-6.5% If you want to add fruits in large amounts such as blueberries etc consider that as moisture containing ingredient and you will have to slightly reduce your water to compensate for that. If you want to add chocolate flavor you can incorporate melted chocolate while slightly reducing the fat to compensate for the cocoa butter in chocolate liquor. Or if you use cocoa powder replace part of the flour with 7-15% cocoa solids. A muffin is leaner if compared to a cake recipe but if you add more enriching ingredients such as eggs and fat you are approaching the lean cake category as well.
*Note some bakers combine 25% bread or all purpose flour with 75% cake or pastry flour when making muffin so that it will peak up during baking. A weak flour is conducive to a flattish appearing muffin. In other way the flour proportion is reverse there is a direct use of all purpose flour or replace a quarter of the APF with pastry or cake flour. If you use wholewheat flour blend it with pastry flour or cake flour to reduce the gluten content and prevent muffin toughness. If you use a stronger flour blend do not overmix the batter once the flour is incorporated in. The consistency of the batter will be the determining factor about the appropriate total liquid added( eggs and water). Normally a muffin batter It should be a thick that you can hold in your hand and drop it directly to the muffin pan by hand but should be softer than a cookie dough. For somewhat moist muffin you can replace the solid shortening with salad oil. Others add the oil on top of the shortening.You can also add some amounts of invert syrup or honey to it to improve moisture retention. It will be your trial bake test that will be the deciding factor regarding the quality of your product. Therefore... Formulate,test bake and evaluate,then decide which is the best recipe for you... RoyInspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.