I've not had much success doing muffins here in Spain. It must be the ingredients (maybe the flour?); it certainly couldn't be me could it?

Here's some muffin ingredients that seem to have finally worked (24 minutes @ 180C):

  • Flour
  • Sugar
  • Blueberries (15% by total weight)
  • vegetable oil
  • dextrose (a.k.a. sugars)
  • modified starch (tapioca & cornstarch)
  • raising agents
    • sodium bicarbonate
    • sodium aluminum phosphate
  • wheat gluten
  • emulsifiers:
    • E477, Propane-1, 2-diol esters of fatty acids, propylene glycol esters of fatty acids
    • E471, Mono- and diglycerides of fatty acids (glyceryl monostearate, glyceryl distearate)
    • E481, Sodium stearoyl-2-lactylate
  • salt
  • stabiliser: xanthan gum
  • flavorings

  • plus
    • 1 egg (medium)
    • 110 ml milk
    • 30 ml vegetable oil

Yes, it's a mix! For shame!

But, but, but... I'm doing this as an experiment; to have a muffin
that's a baseline for my future attempts. I will also be going to get a
Starbuck's blueberry muffin for further comparison.

This is how they turned out: taste is okay but too dense a grain.

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