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« Stop the bread tyranny now! | Main | IMBB: 3rd Edition, the cake walk »

April 03, 2004



I love that instruction: "Have this done by a manservant."

This method could make a lot of things easier, muffins.


I actually think it's my favourite cooking instruction ever. It could actually be added to any recipe :o)!


How do I get my muffins to dome on top. They start out okay but end up flat. Not very impressive. My recipe is 2c flour, 1 stick butter, 2 eggs, 1c sour cream, 1c sugar, 1 tsp baking soda, 1 1/2 tsp baking powder, 1 tsp extract. What can I change to improve rising?


karen, in principle I see nothing wrong with the recipe (maybe a bit too much baking soda) but you don't say if you use a batter or creaming method. As I wrote in the post I've never had really convincing results with the batter method. With the creaming method you introduce a lot of air in the dough which helps the oven-springing responsible for those nice domes. Another problem could be the texture of your dough, if it is rather fluid (I'd guess not from your recipe, but you never know)that could be a problem too: you might add a little flour. my dough has a quite firm consistence, wet but not runny.


Thanks for the comments. I use the creaming method. My dough never seems to be runny. If I were to cut back on the baking soda, what would you recommend. Also, I bake at 375 degree oven. Would that be a problem?


Karen, I must admit I'm a bit at loss. I would have tipped at the method but since you use the same as me that can't be the cause. I bake at 350F but I don't think it should make a big difference. Regarding the baking powder (added to neutralise the sour cram or buttermilk) I found that one doesn't need huge amounts. I'm quite sure you could reduce that to 1/2 tsp.


Alberto, Thanks, once again. Your posting of 5/13 says to try cutting back of baking soda & your latest says baking powder. I'm guessing it's the baking powder I should cut back on. I've started beating the eggs a little before adding to the butter/sugar and it's helped.


oops... sorry karen, I meant baking soda. Don't know what I was thinking there.

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