Re: My muffins won't cook and I'm desperate...

[Guest guest]

I had the same problem with the muffins in NT. They

were terrible, I couldn't make the recipe work for me.

I also have an old oven, but I don't have problems

baking other things in it.

Now I use a muffin recipe from my pre-NT days, and

simply modified it to include enough cultured milk

product to wet the flour, soak overnight, then add the

rest of the ingredients and bake. They turn out

different than the original recipe, but they're very

good and bake just fine.

Since the recipe you mentioned has buttermilk already,

try mixing that and the flour (add a little more

buttermilk if needed so all the flour is dampened),

soak overnight in a warm place, then add the rest of

the ingredients and bake. I have done this with a

number of recipes. It seems to work best if the

original recipe called for milk/buttermilk/yogurt/etc.

already, but I've even done it successfully with

recipes that didn't call for any of those, I just

added enough to wet the flour. I haven't had to

adjust baking times or temperatures.

Try adding cinnamon and nutmeg to the muffins, that

helped with pregnancy nausea for me.

Aubin

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[Guest guest]

I've done the same, modifying modern recipes that call for buttermilk and

just soaking the flour in the buttermilk the night before. They turn out

great. Sometimes if the buttermilk/flour mix is a little dry I just add the

butter to it as well and let the butter, buttermilk and flour all sit out

overnight. Another thing I've tried is sprouting the grain, dehydrating it

and then grinding it up. This flour can then be used in any recipe and

doesn't require presoaking. I keep this frozen for the times I've forgotten

to soak flour or we just want a quick snack.

I had the exact same problems with the muffin recipe in the book in that mine

were wet in the middle and overdone or dry on the outside. My oven is old as

well so I assumed that was the problem until I discovered the pampered chef

clay muffin pan. I had previously tried to bake them in a stainless steel

pan. I take the clay pan out of the oven when the muffins look like they are

about done then I let them finish on the counter as the pan really holds the

heat and seems to pull the moisture out of the middle of the muffins. They

really are good. Maybe some of these " traditional " recipes just need some

" traditional " cookware.

[Guest guest]

Kefir works just fine. I used to use kefir now I've switched to fil mjolk

(which is like a buttermilk) just because it's so easy to make. You can get

a buttermilk culture from www.cheesemaking.com (I think that's the right

address, if not holler and I can look it up) however I think " real "

buttermilk would be considered the liquid left over after you make butter

from a clabbered milk product. It would work for soaking as well. Yogurt

would, too. Each one gives a little different consistency. I make real thick

and fluffy pancakes when I use yogurt and thin ones when I use fil mjolk.

[Guest guest]

>> I've done the same, modifying modern recipes that call for buttermilk

and

just soaking the flour in the buttermilk the night before. They turn

out

great.

Where do you find " real " buttermilk to use? Would piima milk or kefir do

as well?

Carma

[Guest guest]

--- BrenRuble@... wrote:

>Another thing I've tried is sprouting

> the grain, dehydrating it

> and then grinding it up. This flour can then be

> used in any recipe and

> doesn't require presoaking.

Isn't this the same as the bulgur flour Sally talks

about in NT? I've ordered a grain mill, and plan to

do this, too.

> My oven is old as

> well so I assumed that was the problem until I

> discovered the pampered chef

> clay muffin pan.

Good to know. So they're worth the 40-odd bucks?

Aubin

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