Re: sunken muffins

[Guest guest]

Well, I have tried 3 recipes for muffins, and mine look great in the

oven, but when I take them out, they sunk down in the middle.

Hi,

Here are a few things I do:

- Add 1/2 t vinegar. It does not taste and it interacts with the

baking soda to keep them up.

- Add less liquid/fruit. If I use fruit, I cook it first and squeeze

out or drain the liquid.

- I find that almond flour or cashew flour makes the best muffins in

terms of texture and looks.

- I bake mine at 350 for about 22-25 minutes (regular to big

muffins). Bake them a little more than this (or more than you think)

to keep them from falling.

HTH,

[Guest guest]

Hi, Coral.

Have you tried the FRUIT MUFFINS (on the pecanbread site)?

They are THE lowest maintenance SCD thing I've baked; when a toothpick

comes out clean, they ARE ready. They do not sink (as did the cashew

muffins I baked).

The recipe calls for 1/3 cup each of three different *fruits*, but I use

a combo of one fruit (either chopped apples or smashed bananas) and two

vegetables -- grated zucchini and grated carrots -- because this

produces a muffin similar to the one my son ate back in his GF days. I

have made both mini-muffins (great for kids) and regular-sized muffins.

Also, the recipe calls for some chopped walnuts, which I omit.

GOOD LUCK!!

Debbie

mother to Jake (2/5/99; ASD; GFCF and corn- and soy- free since 9/02;

SCD since 4/24/04) and Rudy (also 2/5/99; NT; no digestive issues)

[Guest guest]

" I forgot to mention that we are

using about 1/3 of the recommended honey, because of yeast issues...

Would that make a difference? "

No difference

marjan