Nuts and raisins muffin
I finally put science into baking! The golden ratio is 2:2:1:1 for flour:liquid:eggs:fat
Try to make your own ingredients combination using this ratio and let me know how it turns out 😉
Exchangeable ingredients:
Dates syrup to Maple syrup or honey
Apple sauce to melted butter
Read more about the ratio here:
https://thelilycafe.com/a-quick-guide-to-ratio-baking-muffins/
Nuts and raisins muffin
I finally put science into baking! The golden ratio is 2:2:1:1 for flour:liquid:eggs:fat
Try to make your own ingredients combination using this ratio and let me know how it turns out 😉
Exchangeable ingredients:
Dates syrup to Maple syrup or honey
Apple sauce to melted butter
Read more about the ratio here:
https://thelilycafe.com/a-quick-guide-to-ratio-baking-muffins/
Open in Cookpad AppSteps
- 1
Preheat oven to 180deg.
- 2
Combine all dry ingredients in a large bowl.
- 3
In another bowl, combine all wet ingredients and mix all well.
- 4
Pour the wet ingredients to the dry ingredients. Mix until just combine and don't over mixed it.
- 5
Pour the batter to the muffin pan.
- 6
Bake for 25 minutes, do the toothpick test.
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