I still have lots of the batter left. Can I add something to the remaining batter to ensure that the next batch rises?
I already used 1 tsp. baking soda, but apparently that wasn't right.
Thanks.
2007-11-14 17:51:02 · 5 answers · asked by a person 3 in Food & Drink ➔ Cooking & Recipes
If you have baking powder you might try that..
Baking soda makes things spread out and baking powder makes things puff up. Usually muffins just use baking powder.
Did you overbeat the batter? That could create tough, flat muffins also..
2007-11-14 18:01:46 · answer #1 · answered by melanerd 4 · 0⤊ 0⤋
I AGREE WITH THE BAKING POWDER OR YOU COULD USE CAKE FLOUR IN THE RECIPE. BE VERY CAREFUL NOT TO OVER MIX. YOU ONLY NEED TO MOISTEN THE INGREDIENTS FOR PERFECT MUFFINS. TO MUCH AIR MAKES A MUFFIN TOUGH
2007-11-15 07:44:47 · answer #2 · answered by april p 2 · 0⤊ 0⤋
Recheck your recipe. Maybe it needs baking powder, not baking soda. They are very different ingredents.
2007-11-15 01:54:49 · answer #3 · answered by bakfanlin 6 · 0⤊ 0⤋
sounds like you need baking soda, and make sure it's not expired. I do that every year... I forget to check the expiration date and complain when things don't rise!!!
2007-11-15 02:11:08 · answer #4 · answered by Asked and Answered 7 · 0⤊ 0⤋
should have used baking powder
2007-11-15 02:08:36 · answer #5 · answered by cindy_lou909 2 · 0⤊ 0⤋