Cake Central › Cake Forums › Cake Talk › Recipes › Need muffin experts help...
New Posts  All Forums:Forum Nav:

Need muffin experts help...

post #1 of 2
Thread Starter 

I have the book Muffins Galore, and I have made several of the recipes in the book, but some of my customers are complaining about the dryness of the muffins, I am baking a little lower in temp than the recipe calls for as I use dark pans and Texas sized muffin pans, can I substitute some of the liquid for sour cream?

 

I figured "yes" since most of the recipes for cake say that the slice is moist when sour cream is added.

 

Any other thoughts or suggestions?

 

 

Thanks in advance. 

Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
Reply
Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
Reply
post #2 of 2

I would be careful about substituting sour cream for milk in a muffin recipe.

 

First of all, the muffin recipes in that particular book need more liquid across the board.  Just plain adding 1/4-1/3 cup more of milk will solve the problem for a recipe with 2 cups flour.

 

You can then try using half milk and half buttermilk. Or 3/4 milk and 1/4 sour cream.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Need muffin experts help...