Everything muffins. 04/09/2021.

Everything muffins. 04/09/2021.

April 9, 2021.

This was a SOT-SOT* bake, with nothing measured except stevia, Sucralose, guar gum, and baking powder.  They came out really good, so I wish I had measured.

My rules of thumb for muffins:  1. use about 1 tsp baking powder per cup of dry ingredients. 2. Hydrate to a thick batter, that spreads out some, but not completely flat on top. 

  • Blanched almond flour.
  • shredded coconut.
  • durum semolina, the gritty stuff.
  • Bob’s Red Mill stone ground whole wheat flour.
  • Fiber Wala whole grain durum flour (fine, not gritty) from Brar Mills.
  • King Arthur bread flour.
  • Yellow corn meal, the gritty stuff.
  • Quick oats (not instant.)
  • Whole dry chia seeds.
  • ground flax seeds, dry, not soaked.
  • pre-roasted sunflower seeds, salted, not soaked.
  • dry poppy seeds.
  • whole anise seeds.
  • whole fennel seeds.
  • brown raw dry sesame seeds.
  • pumpkin pie spice.
  • ground cinnamon.
  • ground ginger.
  • salt.
  • Jaggery (Raw brown sugar from India.)
  • 1 tbsp stevia for baking, equiv in sweetness  to 1 tbsp white sugar.
  • 2 packets Sucralose, equiv in sweetness to 4 tsp white sugar.
  • 2 tsp Rumsford baking powder, no aluminum.
  • 1/4 tsp guar gum.
  • approx 1 tsp coarse ground psyllium, from India.
  • Powdered skim milk dissolved in water.
  • water.
  • MCT oil from coconuts. It was on sale for a ridiculously low price, equivalent to regular coconut oil, so I took advantage of the sale.
  • grapeseed oil.

After mixing the dry ingredients, I added water/milk to get to the consistency that I’m used to, then let it rest so the ingredients could soak up the water. 

I let it rest about 30 minutes, then added more water, stirred, then added oil. Then I think I let it rest more to absorb what was added.

I believe it important to add water before adding oil to let the grains and seeds hydrate a little.

Baked in paper muffin cups in a muffin tin, in a toaster oven.  Preheated to 400 degrees F, and baked at 400 F about 12 minutes with bottom-heat only, then about 10 minutes with both bottom and top heat until tops were browned.


*Some of this, some of that.


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