Mushy Muffins

Well, I had a baking failure tonight.  It involved a can of pumpkin, an overworked oven and a lot of baking in the garbage can.

Lesson of the day: Be careful when using naturally moist ingredients in baking.

In short, I tried to bake some seemingly delicious pumpkin muffins.  An hour in the oven and they still would not cook on the inside!  I looked it up,  and apparently this can happen when the dough is too moist, a sugar substitute was used, and it is gluten-free baking.  So I was 0 for 3.  It also happened to be one time in a long while that I used xanthan gum in a recipe.  Something strange always happens when I do.

With the little remaining batter I had left I added some agave syrup (the original batch had almost zero flavour), and some more flour, and am now waiting for them to come out of the oven.

Pumpkin is a very moist addition to baking, so I think perhaps the cup of pumpkin, plus milk and oddly, water, wasn’t balanced with how much flour was in the recipe.  Something to keep in mind, for sure.  If the dough looks weird while you’re mixing it, chances are something’s off.

I spent a good ten minutes wandering around the kitchen, peeking at my favourite recipes and trying to decide whether to try something else, but I think it’s just better to start afresh tomorrow.


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