"Bob Terwilliger" > wrote in message
...
> MG wrote:
>
>> a friend has just had a bit of a cooking disaster while making her usual
>> great raspberry muffins..thought she'd try making mango and macadamia
>> muffins, but still using the same basic recipe, using frozen mango chunks
>>
>> here's the recipe...basically, the muffins didn't rise and she wants to
>> know if it was the substitution of oils which caused it, and if so, why
>>
>> I've googled, and so far the impression is that macadamia oil is only
>> used
>> as a flavouring rather than a substitute for other oils...nothing though
>> on why this might be so
>
>
> The main reason macadamia oil isn't used as a substitute for other oils is
> its cost. I can attest to the fact that it works just fine as a pan oil
> for
> sautéing, and it adds a great flavor. It works just as well as other oils
> for baking, too. It's no more chemically active than vegetable oil (and
> being monounsaturated, it's better for you).
>
> I don't think the oil was the problem. I think the problem was the
> substitution of mango chunks for frozen raspberries: Raspberries are
> fairly
> high in acid, where mangoes have almost none. Another thing to check was
> whether the egg was beaten vigorously enough before adding it to the bowl:
> The bubbles in the egg/dairy mixture will expand during cooking, causing
> the
> muffins to rise. And she *did* verify that she was using self-rising
> flour,
> didn't she?
>
> Bob


I'm assuming she checked the flour <g>