Muffins. I keep trying!

Another batch of muffins. I used the GF Brown rice mix from Annalise Roberts book GF Baking Classics, and frozen blueberries. Half a batch this time, since these things do NOT improve over time in the freezer. The =recipe calls for nutmeg, but I replaced that with cinnamon because I prefer the flavor but I must not have added enough 'cause I can't taste it at all.

The muffins aren't bad. Just boring! They look very pretty. The blueberries sank, but I figured that would happen because they were frozen. But I chose not to use my fresh ones because, well, because I wanted to eat the fresh ones fresh.

Bread - again! 2

I think that I'd have been better off to make the bread the regular old fashioned way instead of using the bread maker, but was trying to save time. The flavor is ok - a bit sweet - and the texture, aside from being a bit holey, is moist and rather dense. It made a nice egg sandwich yesterday for lunch, and will be fine until the next time.

I want to find a bread recipe that create a loaf that is crisp and crusty on the outside and light on the inside - like a good baguette or French bread. One that can be used to swab up the olive oil & parmano cheese!

...and don't even get me started on rice pasta!!!! THAT will be the subject of another post!

Bread - again!

I tried a bread recipe forund on the back of a Bob's Red Mill GF Brown rice flour package, and made in my bread machine. Here are the pics:

I made a GF pizza crust from the Bob's Red Mill Pizza Mix. I divided it into tw - baked one & refrigerated the dough of the rest. I cooked the toppings & then loaded them on top of the sauce & topped with cheese & baked. It came out very good. Not too thick, crisp & tasty. It's a brown rice crust & I didn't notice the grittiness so prevalent with white rice flour.

We'll see how the other lump of dough turns out in s couple of days....

muffins again, reprise...

I tried one of the muffins yesterday (30 sec in the microwave) & found it to be still quite tasty and less dry than the last time. Not bad!

Re: Muffins...again

Well, I had 2 of my banana prune muffins for breakfast with yogurt & blueberries. They are a bit drier now than when they were first baked, and a little crumbly when I tried to butter them, but the taste is ok. Into the freezer with the last 6, and I'll report in a week or so.

Mufins... Again!

One of the most frustrating things I have run into in baking is that, while things may taste good, and have fairly decent texture when newly baked, one they are a couple of days old, or after storing in refrigerator or (especially ) freezer, the texture begins to deteriorate.

Muffins that have been frozen become soft, crumbly and even mushy. They don't continue to hold together well. Breads tend to do the same.

So, I bake a batch of a dozen muffins, and because I don't scarf them all down, or feed them to my spouse, the become pretty gross in fairly short order. And my purpose for making muffins is the have a ready supply so that I can warm a couple in the microwave for breakfast when I am in the mood to eat muffins for breakfast! That dozen muffins might be in the freezer for up to 3 or 4 months! I just don't eat that much sweet bread! Variety is much more to my liking- so I eat cereal, or eggs, or muffins & yogurt; oatmeal, pancakes... you get the picture. I cannot eat the same thing day after day for breakfast! It's boring!!!

So, today I made some muffins. Started with a mix: Namaste Biscuit, etc. mix. 2 c of that (what was left in the bag + 1/2 c sugar. Snipped up the last few prunes (3/4 c ?) into the dry stuff & mixed it all up. I had one old banana, to which I added 1 egg, 1/4 c oil and 1/4 c milk. I poured the liquid into the dry stuff, mixed and decided I needed a bit more liquid, so I put in about 1/8 c more milk. Filled 9 muffin cups (paper liners) and baked 20 minutes. lightly browned & tested done with a toothpick. Turned them out onto a rack to cool. They are firmer (dryer) than the usual GF muffins. I took some pics....




After they cooled, I cut one in half, buttered one side (picture taken) & took a bite. So I could have added more sugar, but they really are sweet enough. Vanilla or maybe cinnamon probably would have jazzed up the flavor, but they are not bad. A bit dryer than most GF baked goods, but actually more texturally like wheat based muffins. One of the things I dislike about many of the GF things is that they are SO moist that they are almost gummy. So we'll see how they are after an overnight.