I put equal amounts of baking soda and baking powder in, and I know I did the wrong thing. My muffins did not rise well. Plea help!
What is the ratio of baking soda to baking powder when making muffins?
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There isn’t a specific ratio of baking soda to baking powder. In fact, some recipes call for just one or the other (they each reactive to different ingredients in a recipe) …
BEST EVER MUFFINS
1-1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. soft shortening
1 egg
1/2 c. milk
Mix flour, sugar, baking powder & salt in bowl. Mix shortening in with pastry blender (or 2 forks). Add beaten egg & milk and stir until just moist. Fill muffin cups 2/3 full. Bake at 400 for 20-25 min. … Makes 12-14
Fresh blueberries, or raspberries, or mini chocolate chips can also be added
JUMP START MUFFINS
Makes 1-1/2 dozen
Source: These muffins won a prize in the 1992 Women’s Pastry Chef of the Year competition. They are by Dawn O’Rourke of Ina’s Kitchen restaurant in Chicago.
3 eggs
3/4 cup vegetable oil
1/2 Tbs vanilla extract
1-3/4 cups flour
1-1/4 cups sugar
2 tsp baking soda
1/2 Tbs cinnamon
1/2 tsp salt
2 cups coarsely grated carrots (1/2 pound)
1/2 cup raisins
1/4 cup pecans, chopped
1/2 cup sweetened shredded coconut
1 tart apple, peeled, cored, and grated
Preheat oven to 350 degrees F. Grease 18 muffin pan cups, or line them with paper. (I use Pam spray)
In a small bowl, mix eggs, oil and vanilla until blended, set aside.
In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, raisins, pecans, coconut and apple. Add the egg mixture; stir just until combined. Do not overmix.
Spoon the batter evenly into the prepared muffin pans.
Bake in the middle of the preheated oven for 30-35 minutes, or until the muffins spring back when touched.
Remove from the oven. Cool in the muffin tins for 5 minutes, then turn out onto a wire rack to cool.
Leftover muffins freeze beautifully.