Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 I had a similar problem with pumpkin cookies yesterday, where they were burning on the outside but squishy on the inside. I think I made them too big... Anyways, I ended up just watching them and took them out when the outside looked very well done, and though the inside was still squishy, it ended up being squishy in a good way and were delicious and soft after they cooled. I would say just watch them, do the toothpick test every 5 mins or so, then let them cool and hope for the best! I'm not sure what to do about the 'tastes disgusting' part though...Good luck!AlyssaI'm trying to make banana muffins from pecanbread site. The cooking time is 400 degrees for 10 minutes. They are still raw and wet inside and taste disgusting. Marilyn, anyone....any idea for how long I should cook them? Here's the recipe:1 cup cashew butter2 small bananas2 eggs1/2 tsp baking soda1 tsp apple cider vinegarBlend cashew butter and banana in food processor until complete blended.Add eggs and blend again.Add 1/2 tsp baking soda, blend again.Add 1 tsp vinegar, blend again.Divide batter into 12 cupcake paper lined muffin tins.Bake at 400 for 10 minutes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 >I haven't made that recipe, but I have made the banana bread recipe in the Book. It's different from the recipe you are using (uses almond flour instead of cashew butter). I use the recipe to make banana muffins and they come out great. 20 minutes at 350. Let me know if you want it and I'll post it for you. > I'm trying to make banana muffins from pecanbread site. The cooking time is 400 degrees for 10 minutes. They are still raw and wet inside and taste disgusting. Marilyn, anyone....any idea for how long I should cook them? Here's the recipe: > > > 1 cup cashew butter > 2 small bananas > 2 eggs > 1/2 tsp baking soda > 1 tsp apple cider vinegar > > Blend cashew butter and banana in food processor until complete blended. > Add eggs and blend again. > Add 1/2 tsp baking soda, blend again. > Add 1 tsp vinegar, blend again. > Divide batter into 12 cupcake paper lined muffin tins. > Bake at 400 for 10 minutes. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 >I haven't made that recipe, but I have made the banana bread recipe in the Book. It's different from the recipe you are using (uses almond flour instead of cashew butter). I use the recipe to make banana muffins and they come out great. 20 minutes at 350. Let me know if you want it and I'll post it for you. > I'm trying to make banana muffins from pecanbread site. The cooking time is 400 degrees for 10 minutes. They are still raw and wet inside and taste disgusting. Marilyn, anyone....any idea for how long I should cook them? Here's the recipe: > > > 1 cup cashew butter > 2 small bananas > 2 eggs > 1/2 tsp baking soda > 1 tsp apple cider vinegar > > Blend cashew butter and banana in food processor until complete blended. > Add eggs and blend again. > Add 1/2 tsp baking soda, blend again. > Add 1 tsp vinegar, blend again. > Divide batter into 12 cupcake paper lined muffin tins. > Bake at 400 for 10 minutes. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 Funny. I usually make the banana bread/muffins from Lucy's book but I ran out of almond flour so thought I'd try this recipe which uses nut butter instead. I won't make that mistake again. I cooked the banana nut butter muffins til they dried out a bit inside. They still taste terrible, although they do have a better texture. Caroline > > > >I haven't made that recipe, but I have made the banana bread recipe in the Book. It's different from the recipe you are using (uses almond flour instead of cashew butter). I use the recipe to make banana muffins and they come out great. 20 minutes at 350. Let me know if you want it and I'll post it for you. > > I'm trying to make banana muffins from pecanbread site. The cooking time is 400 degrees for 10 minutes. They are still raw and wet inside and taste disgusting. Marilyn, anyone....any idea for how long I should cook them? Here's the recipe: > > > > > > 1 cup cashew butter > > 2 small bananas > > 2 eggs > > 1/2 tsp baking soda > > 1 tsp apple cider vinegar > > > > Blend cashew butter and banana in food processor until complete blended. > > Add eggs and blend again. > > Add 1/2 tsp baking soda, blend again. > > Add 1 tsp vinegar, blend again. > > Divide batter into 12 cupcake paper lined muffin tins. > > Bake at 400 for 10 minutes. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 Funny. I usually make the banana bread/muffins from Lucy's book but I ran out of almond flour so thought I'd try this recipe which uses nut butter instead. I won't make that mistake again. I cooked the banana nut butter muffins til they dried out a bit inside. They still taste terrible, although they do have a better texture. Caroline > > > >I haven't made that recipe, but I have made the banana bread recipe in the Book. It's different from the recipe you are using (uses almond flour instead of cashew butter). I use the recipe to make banana muffins and they come out great. 20 minutes at 350. Let me know if you want it and I'll post it for you. > > I'm trying to make banana muffins from pecanbread site. The cooking time is 400 degrees for 10 minutes. They are still raw and wet inside and taste disgusting. Marilyn, anyone....any idea for how long I should cook them? Here's the recipe: > > > > > > 1 cup cashew butter > > 2 small bananas > > 2 eggs > > 1/2 tsp baking soda > > 1 tsp apple cider vinegar > > > > Blend cashew butter and banana in food processor until complete blended. > > Add eggs and blend again. > > Add 1/2 tsp baking soda, blend again. > > Add 1 tsp vinegar, blend again. > > Divide batter into 12 cupcake paper lined muffin tins. > > Bake at 400 for 10 minutes. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 At 03:32 PM 4/15/2009, you wrote: I'm trying to make banana muffins from pecanbread site. The cooking time is 400 degrees for 10 minutes. They are still raw and wet inside and taste disgusting. Marilyn, anyone....any idea for how long I should cook them? Here's the recipe: 1 cup cashew butter 2 small bananas 2 eggs 1/2 tsp baking soda 1 tsp apple cider vinegar Blend cashew butter and banana in food processor until complete blended. Add eggs and blend again. Add 1/2 tsp baking soda, blend again. Add 1 tsp vinegar, blend again. Divide batter into 12 cupcake paper lined muffin tins. Bake at 400 for 10 minutes. I'd be inclined to use a temperature of no more than 325F and cook for around 35-45 minutes. Crack the oven just a bit, then turn the heat off. Close oven door, and let sit in the warm oven while it cools. You've got a lot of " soft and mushy stuff " there. I've noticed many muffin-types, if you cook them to where they would seem " done " like regular baking, they turn up harder than rocks. OTOH, if you let the darn apparently not baked things sit, and rest in the heat, kind of like letting a roast rest before slicing, they turn out more fully cooked and taste better. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2009 Report Share Posted April 15, 2009 At 03:32 PM 4/15/2009, you wrote: I'm trying to make banana muffins from pecanbread site. The cooking time is 400 degrees for 10 minutes. They are still raw and wet inside and taste disgusting. Marilyn, anyone....any idea for how long I should cook them? Here's the recipe: 1 cup cashew butter 2 small bananas 2 eggs 1/2 tsp baking soda 1 tsp apple cider vinegar Blend cashew butter and banana in food processor until complete blended. Add eggs and blend again. Add 1/2 tsp baking soda, blend again. Add 1 tsp vinegar, blend again. Divide batter into 12 cupcake paper lined muffin tins. Bake at 400 for 10 minutes. I'd be inclined to use a temperature of no more than 325F and cook for around 35-45 minutes. Crack the oven just a bit, then turn the heat off. Close oven door, and let sit in the warm oven while it cools. You've got a lot of " soft and mushy stuff " there. I've noticed many muffin-types, if you cook them to where they would seem " done " like regular baking, they turn up harder than rocks. OTOH, if you let the darn apparently not baked things sit, and rest in the heat, kind of like letting a roast rest before slicing, they turn out more fully cooked and taste better. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2009 Report Share Posted April 16, 2009 Hi there, One thing I have learned from cooking many SCD baked goods for the last 18 months is that low temp and longer baking time is best! I ALWAYS cook baked goods at 290* and all the recipes turn out very well -- it just takes longer than the recipe normally calls for. I check every 5-10 minutes after the normal recipe time until very slightly browned. Hope this helps! - Kaitlyn's Mom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2009 Report Share Posted April 16, 2009 Hi there, One thing I have learned from cooking many SCD baked goods for the last 18 months is that low temp and longer baking time is best! I ALWAYS cook baked goods at 290* and all the recipes turn out very well -- it just takes longer than the recipe normally calls for. I check every 5-10 minutes after the normal recipe time until very slightly browned. Hope this helps! - Kaitlyn's Mom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2009 Report Share Posted April 17, 2009 Hi, I haven't tried this particular recipe, but it's similar to the beet brownies I make with almond butter. I cook them for 10 minutes at 350 degrees, and then drop the temperature to 300 degrees for another 10 minutes. Then I just let them sit in the warm oven for awhile after that. They are typically more " fluffy " when cooked this way (although the moist gooey ones taste great to me as well). I cook in a toaster over though, and don't know if this would carry over to a regular oven. Holly Crohn's SCD 12/01/08 > > I'm trying to make banana muffins from pecanbread site. The cooking time is 400 degrees for 10 minutes. They are still raw and wet inside and taste disgusting. Marilyn, anyone....any idea for how long I should cook them? Here's the recipe: > > > 1 cup cashew butter > 2 small bananas > 2 eggs > 1/2 tsp baking soda > 1 tsp apple cider vinegar > > Blend cashew butter and banana in food processor until complete blended. > Add eggs and blend again. > Add 1/2 tsp baking soda, blend again. > Add 1 tsp vinegar, blend again. > Divide batter into 12 cupcake paper lined muffin tins. > Bake at 400 for 10 minutes. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2009 Report Share Posted April 17, 2009 That's strange, I made yonana muffins (probably pretty similar to what you made), and substituted almond butter for almond flour. They came out great! Most people probably couldn't tell it wasn't a " real " muffin. Holly Crohn's SCD 12/01/08 > > Funny. I usually make the banana bread/muffins from Lucy's book but I ran out of almond flour so thought I'd try this recipe which uses nut butter instead. > I won't make that mistake again. I cooked the banana nut butter muffins til they dried out a bit inside. They still taste terrible, although they do have a better texture. > Caroline Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2009 Report Share Posted April 22, 2009 Use the tried and true knife test! I've had the same problems when making the honey muffin recipe from BTVC. Like mama used to to do, take the baked good in question and stick a knife in it. When you pull the knife out, if there's goo on it, put the baked good back into the oven. Clean knife=completed baked goods! -Dan SCD appox. 5 months Crohn's diagnosis appox. 9 months skinny & scrambling for enough carbs. > > I'm trying to make banana muffins from pecanbread site. The cooking time is 400 degrees for 10 minutes. They are still raw and wet inside and taste disgusting. Marilyn, anyone....any idea for how long I should cook them? Here's the recipe: > > > 1 cup cashew butter > 2 small bananas > 2 eggs > 1/2 tsp baking soda > 1 tsp apple cider vinegar > > Blend cashew butter and banana in food processor until complete blended. > Add eggs and blend again. > Add 1/2 tsp baking soda, blend again. > Add 1 tsp vinegar, blend again. > Divide batter into 12 cupcake paper lined muffin tins. > Bake at 400 for 10 minutes. > Quote Link to comment Share on other sites More sharing options...
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