You may have overmixed the batter. It's okay if some of the flour
doesn't get completely mixed in. The batter should actually be lumpy,
and that's before you add in your bell pepper and bacon.

biig wrote:
> I made some savoury muffins this afternoon (no sugar) I put in some
> chopped bell pepper and crumbled bacon. The batter puffed up as I
> mixed it, but it didn't raise while they baked. The texture was more
> like an english muffin without the big holes. What did I do wrong?
> They did the same thing last time I made them, but I blamed it on my
> baking powder, which I threw out and bought new for this
> batch.....Thanks for any help.....Sharon

Need more info (aka the recipe).

Jill

jmcquown wrote:
> biig wrote:
> > I made some savoury muffins this afternoon (no sugar) I put in
some
> > chopped bell pepper and crumbled bacon. The batter puffed up as I
> > mixed it, but it didn't raise while they baked. The texture was
more
> > like an english muffin without the big holes. What did I do wrong?
> > They did the same thing last time I made them, but I blamed it on
my
> > baking powder, which I threw out and bought new for this
> > batch.....Thanks for any help.....Sharon
>
> Need more info (aka the recipe).
>
> Jill

"Zactly... without the recipe all anyone can offer is wild speculation.

When you make muffins , you have to be very careful not to mix it too
much, the ingredients should be barely together, maybe you overdid it.
Rosie

On 14 Feb 2005 18:17:18 -0800, "rosie" >
wrote:

> When you make muffins , you have to be very careful not to mix it too
> much, the ingredients should be barely together, maybe you overdid it.
> Rosie

Muffins are hard to kill. I'm never careful mixing muffins
and they always turn out right.

sf

I made some savoury muffins this afternoon (no sugar) I put in some
chopped bell pepper and crumbled bacon. The batter puffed up as I mixed
it, but it didn't raise while they baked. The texture was more like an
english muffin without the big holes. What did I do wrong? They did
the same thing last time I made them, but I blamed it on my baking
powder, which I threw out and bought new for this batch.....Thanks for
any help.....Sharon

"biig" > wrote in message ...

> I sifted the dry ingredients. Added the wet and mixed until flour
> was incorporated. Then stirred in chopped peppers and bacon.

Way too much stirring. Next time dump in the peppers and bacon with the dry
ingredients and stir in the wet just until it's barely mixed. It should
look a lot like a 3 year old mixed it. The lumpier it is the better they
turn out. One way to tell if you've over mixed is if they turn out peaked
instead of nicely rounded.

Kathy

"biig" > wrote in message ...
> 2 cups flour
> 3 tsp. baking powder
> 1 tsp. salt
> 1/4 c melted butter
> 2 eggs well beaten
> 1 cup milk
>
> I sifted the dry ingredients. Added the wet and mixed until flour
> was incorporated. Then stirred in chopped peppers and bacon.
>
> jmcquown wrote:
>>
>> biig wrote:
>> > I made some savoury muffins this afternoon (no sugar) I put in some
>> > chopped bell pepper and crumbled bacon. The batter puffed up as I
>> > mixed it, but it didn't raise while they baked. The texture was more
>> > like an english muffin without the big holes. What did I do wrong?
>> > They did the same thing last time I made them, but I blamed it on my
>> > baking powder, which I threw out and bought new for this
>> > batch.....Thanks for any help.....Sharon
>>
>> Need more info (aka the recipe).
>>
>> Jill

Question(s) - Did you preheat the oven?
What was the time lag between mixing the batter and putting the muffin tin
into the oven?
How old is your baking powder?
Have you tested it lately?

Any of these would be the cause of your problem.


Dimitri
Dimitri

recipe snpped



>How old is your baking powder?
>Have you tested it lately?


How does one "test" baking powder? I've often wondered if mine was
still effective.

Thanks,
Ginny

Ginny Sher wrote:

> r>How old is your baking powder?
> >Have you tested it lately?
>
> How does one "test" baking powder? I've often wondered if mine was
> still effective.

Baking Soda - mix =BC teasp with 2 teaspoons of vinegar. The mixture
should start to bubble immediately

Baking Powder - mix 1 teasp in 120ml/4fl.oz.of hot water. If it fizzes
it's still ok to use.

On Tue, 15 Feb 2005 07:07:00 -0500, biig > wrote:

> I made some savoury muffins this afternoon (no sugar) I put in some
>chopped bell pepper and crumbled bacon. The batter puffed up as I mixed
>it, but it didn't raise while they baked. The texture was more like an
>english muffin without the big holes. What did I do wrong? They did
>the same thing last time I made them, but I blamed it on my baking
>powder, which I threw out and bought new for this batch.....Thanks for
>any help.....Sharon

When you say it 'puffed up' do you mean that there was a fizzing sound
and the baking powder was activated? Because if that's what happened
then all the raising power that was supposed to make the muffins come
out nice and fluffy was used up before they even went into the oven.
The chemical reaction came too early. I've had it happen a time or two
when making chocolate cake with melted chocolate, but I'm not a
chemist so I don't know exactly what caused it. Sounds like you need a
different raising agent, or to add it at a different stage in
proceedings.

~Karen aka Kajikit
Lover of fine chocolate, fun crafts, and furry felines
http://www.kajikitscorner.com
*remove 'nospam' to reply

2 cups flour
3 tsp. baking powder
1 tsp. salt
1/4 c melted butter
2 eggs well beaten
1 cup milk

I sifted the dry ingredients. Added the wet and mixed until flour
was incorporated. Then stirred in chopped peppers and bacon.

jmcquown wrote:
>
> biig wrote:
> > I made some savoury muffins this afternoon (no sugar) I put in some
> > chopped bell pepper and crumbled bacon. The batter puffed up as I
> > mixed it, but it didn't raise while they baked. The texture was more
> > like an english muffin without the big holes. What did I do wrong?
> > They did the same thing last time I made them, but I blamed it on my
> > baking powder, which I threw out and bought new for this
> > batch.....Thanks for any help.....Sharon
>
> Need more info (aka the recipe).
>
> Jill

Dimitri wrote:
>
> "biig" > wrote in message ...
> > 2 cups flour
> > 3 tsp. baking powder
> > 1 tsp. salt
> > 1/4 c melted butter
> > 2 eggs well beaten
> > 1 cup milk
> >
> > I sifted the dry ingredients. Added the wet and mixed until flour
> > was incorporated. Then stirred in chopped peppers and bacon.
> >
> > jmcquown wrote:
> >>
> >> biig wrote:
> >> > I made some savoury muffins this afternoon (no sugar) I put in some
> >> > chopped bell pepper and crumbled bacon. The batter puffed up as I
> >> > mixed it, but it didn't raise while they baked. The texture was more
> >> > like an english muffin without the big holes. What did I do wrong?
> >> > They did the same thing last time I made them, but I blamed it on my
> >> > baking powder, which I threw out and bought new for this
> >> > batch.....Thanks for any help.....Sharon
> >>
> >> Need more info (aka the recipe).
> >>
> >> Jill
>
> Question(s) - Did you preheat the oven?
> What was the time lag between mixing the batter and putting the muffin tin
> into the oven?
> How old is your baking powder?
> Have you tested it lately?
>
> Any of these would be the cause of your problem.
>
> Dimitri
> Dimitri

I preheated the oven. The baking powder was bought a few days ago.
No I didn't test it. But I will....next time I'll not mix so much
....thanks..... Sharon

biig wrote:
> Maybe add the wet before I put in the baking powder????

NOT! Think about it...

First blend all dry/solid ingredients together very well.

Then blend eggs with liquid (eggs, water, oil).

Then gently *fold* liquid with dry ingredients... MINIMALLY... that
they're only about 80% blended, leave lotsa lumps.

PS For muffins, especially savory muffins, use water, not milk... bake
muffins in HOT (400dF)oven... for proper rise grease muffin pans well
with solid shortening, not Pam... even non-stick muffin pans must be
greased.

Maybe add the wet before I put in the baking powder????

Karen AKA Kajikit wrote:
>
> On Tue, 15 Feb 2005 07:07:00 -0500, biig > wrote:
>
> > I made some savoury muffins this afternoon (no sugar) I put in some
> >chopped bell pepper and crumbled bacon. The batter puffed up as I mixed
> >it, but it didn't raise while they baked. The texture was more like an
> >english muffin without the big holes. What did I do wrong? They did
> >the same thing last time I made them, but I blamed it on my baking
> >powder, which I threw out and bought new for this batch.....Thanks for
> >any help.....Sharon
>
> When you say it 'puffed up' do you mean that there was a fizzing sound
> and the baking powder was activated? Because if that's what happened
> then all the raising power that was supposed to make the muffins come
> out nice and fluffy was used up before they even went into the oven.
> The chemical reaction came too early. I've had it happen a time or two
> when making chocolate cake with melted chocolate, but I'm not a
> chemist so I don't know exactly what caused it. Sounds like you need a
> different raising agent, or to add it at a different stage in
> proceedings.
>
> ~Karen aka Kajikit
> Lover of fine chocolate, fun crafts, and furry felines
> http://www.kajikitscorner.com
> *remove 'nospam' to reply

In article >, biig > wrote:

> 2 cups flour
> 3 tsp. baking powder
> 1 tsp. salt
> 1/4 c melted butter
> 2 eggs well beaten
> 1 cup milk
>
> I sifted the dry ingredients. Added the wet and mixed until flour
> was incorporated. Then stirred in chopped peppers and bacon.

Ah, there's the problem.

Mix the chopped peppers and bacon in with the dry ingredients. THEN add
the wet and mix gently until the dry ingredients are just dampened.

Miche

--
WWMVD?