tag:blogger.com,1999:blog-12910213.post5882063565512380816..comments2023-10-06T09:46:43.997+01:00Comments on Joanna's Food: Low-fat blueberry muffinsJoannahttp://www.blogger.com/profile/06790888857849562408noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-12910213.post-38487796720353360462010-05-24T18:26:01.130+01:002010-05-24T18:26:01.130+01:00You could try to lower the temperature to 180°C an...You could try to lower the temperature to 180°C and then bake them a little longer...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12910213.post-47018713079489500332007-10-15T17:33:00.000+01:002007-10-15T17:33:00.000+01:00Hi Joanna,I've finally posted my fave healthy reci...Hi Joanna,<BR/><BR/>I've finally posted my fave healthy recipes for blueberry muffins, from Ken Haedrich:<BR/><BR/>http://whowantsseconds.typepad.com/who_wants_seconds/2007/10/blueberry-cornm.html<BR/><BR/>Let me know if you try them and what you think!<BR/><BR/>Cheers,<BR/>MoiraAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12910213.post-56229318477473450422007-10-11T11:00:00.000+01:002007-10-11T11:00:00.000+01:00Sue, Dana ... so many good cooks are agreed, that ...Sue, Dana ... so many good cooks are agreed, that I think it really must have been overmixing, especially, Dana, since your recipe uses less bp. I'll have to get baking again tonight!<BR/><BR/>Thanks for taking time to help out<BR/><BR/>JoannaJoannahttps://www.blogger.com/profile/06790888857849562408noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-24422997296015896292007-10-10T19:53:00.000+01:002007-10-10T19:53:00.000+01:00I use Martha Stewart's recipe (I wrote about it he...I use Martha Stewart's recipe (I wrote about it here http://besidespizza.blogspot.com/2007/07/blueberry-muffins.html) any it looks similar to the one you used. I think everyone else is probably right that you just over mixed the batter. I stop mixing as soon as I can't see any more flour. I noticed that my recipe uses less baking powder and yet my rise up over the sides of the muffin tins. <BR/><BR/>-DanaChampsleevehttps://www.blogger.com/profile/07491861477591172203noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-54574337094963014342007-10-09T21:14:00.000+01:002007-10-09T21:14:00.000+01:00I make Tanna's Brillo Muffins every week and I agr...I make Tanna's Brillo Muffins every week and I agree with the over mixing comments. I am also careful to add the wet ingredients to the dry ones just before I am ready to put them in the tins to bake. Don't want them sitting around very long before you pop them in the oven or they won't rise properly. I hope this helps!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12910213.post-72019178338722807462007-10-09T10:54:00.000+01:002007-10-09T10:54:00.000+01:00Thanks for all this ... Celia, I'll try St Delia's...Thanks for all this ... <BR/><BR/>Celia, I'll try St Delia's recipe, although it's got more fat (that may, of course, be the problem with what I did)<BR/><BR/>Antonia - SO glad it's not just me ;)<BR/><BR/>Moira, I'll be v interested to see your recipe - is it a vegan one? Vegans seem to lead the way in low-fat muffins<BR/><BR/>Thanks Old Foodie, thanks Amanda ... I thought I didn't overmix - nothing like as much as for a sponge cake - but there weren't any big lumps of unmixed flour, so I now think that may have been one of the problems<BR/><BR/>Tanna, looking forward to seeing your recipe - I like the sound of buttermilk ... it may make me get on with my vague project to make our yoghurt, then strain it into Greek yog and simple cheese. In which case, I'd have plenty of buttermilk / whey for baking. I get the most delicious organic milk from my veg box supplier, it has a taste I'd forgotten in all the years I have been buying supermarket milk (hangs head in shame)Joannahttps://www.blogger.com/profile/06790888857849562408noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-1376201781966828022007-10-08T23:43:00.000+01:002007-10-08T23:43:00.000+01:00The only tip I know about muffins is what the old ...The only tip I know about muffins is what the old foodie said about not over mixing.Amanda at Little Foodieshttps://www.blogger.com/profile/08262887792010049693noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-69363226937684264742007-10-08T22:05:00.000+01:002007-10-08T22:05:00.000+01:00Blueberry are a great favorite of ours. I'll have...Blueberry are a great favorite of ours. I'll have a look for my recipe and see anything that looks different; I know I always use buttermilk.<BR/>Anything that's tasty is worth pursuing further!MyKitchenInHalfCupshttps://www.blogger.com/profile/07321041059604871286noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-60908216661206903922007-10-08T21:55:00.000+01:002007-10-08T21:55:00.000+01:00Joanna, my thoughts have been mentioned above alre...Joanna, my thoughts have been mentioned above already: sift the flour and fold rather than stir. You really can put muffins in the oven with lumps and they come out perfectly fine. I'd be tempted to play with the leaveners too, but I'm not sure if this might affect the pleasant texture you describe. I'll stay tuned for any further developments! Good luck!Figs, Bay, Winehttps://www.blogger.com/profile/15453787426889071004noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-45470820773334502492007-10-07T20:53:00.000+01:002007-10-07T20:53:00.000+01:00Hello Joanna - the commonest mistake with muffins ...Hello Joanna - the commonest mistake with muffins is to over-mix the batter. The wet and dry ingredients should be folded together only just until you cant see any flour any more - in fact, if there are a few small flour streaks left it doesnt matter. Use a big spoon and as few "folds" as possible - a good rule of thumb is that it should only take about 12 "folds" to get it mixed. I never bother sifting flour. I hope this helps.The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-90631487039836487342007-10-07T20:36:00.000+01:002007-10-07T20:36:00.000+01:00Hi Joanna,I'm just in the process of posting about...Hi Joanna,<BR/><BR/>I'm just in the process of posting about my favourite low-fat blueberry muffins, so I'll be sure to send you a trackback when I'm done! They don't have any dairy, either! =)<BR/><BR/>Moira<BR/>http://whowantsseconds.typepad.comAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-12910213.post-31061600909721029322007-10-07T19:22:00.000+01:002007-10-07T19:22:00.000+01:00I had the exact same problem when I made muffins. ...I had the exact same problem when I made muffins. They tasted good but just didn't rise much. I shall be very interested to read any tips that people leave!Abitofafoodiehttps://www.blogger.com/profile/13627160211408538168noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-26964822742915261382007-10-07T18:02:00.000+01:002007-10-07T18:02:00.000+01:00Hi Joanna - muffin type sponge is one of my staple...Hi Joanna - muffin type sponge is one of my staple puds - can be used in lots of variations.<BR/>The secret (a tip from St Delia of Norwich City) is to double sift the flour.<BR/><BR/>- sift 5oz plain flour into weighing scales. Add half level tablesp baking powder and 1.5oz sugar (golden caster), plus any dry ingredient like spice or cocoa powder.<BR/>- in another bowl: 1 large or 2 smaller eggs; 4 floz (125ml) sunflower oil; 4 floz (125ml) semi skimmed milk, plus any liquid flavouring like vanilla essence.<BR/>- mix the wet ingredients well but not too much - I use a balloon whisk.<BR/>- sift the dry ingredients into the wet ones - and lightly mix using a plastic spatula or metal spoon. Don't over mix - it's a thickish, lumpyish batter.<BR/>- Add chopped nuts/fruit/whatever takes your fancy - lightly mix in.<BR/>- Spoon into muffin tins - or a cake tin.<BR/>- cook at 180C until done - 15/20mins -ish.<BR/><BR/>I like varying the flour too - spelt flour gives good results.<BR/><BR/>happy baking<BR/>CeliaCelia Harthttps://www.blogger.com/profile/12776686088752602321noreply@blogger.com