Are they muffins? Sort of. Are they cake? Not really. Do they taste good? Yes! Well then, who cares? I do.
I have revised this recipe many times. It’s not quite where I want it to be. I first tested this recipe on my Cheesy Apple Butter Bread and then with my Orange Raspberry Muffins. I wanted to adapt it to make Blueberry Muffins. I ended up with two very distinct versions while playing around with the ingredients: a cake version and a muffin version.
If you follow a basic baking ratio like the one created by Michael Ruhlman, the ratio for quickbreads and muffins are exactly the same: 2 parts flour, 2 parts liquid, 1 part egg and 1 part fat. As I previously indicated when discussing this ratio, if you just use the ingredients listed in the ratio you will have a pretty basic and rather bland recipe. The idea is to use the ratio as a starting point.
I added traditional ingredients for blueberry muffins like blueberries, sugar and lemon zest. The key to the difference between the cake version and the muffin version is the amount of eggs and how they were incorporated into the wet ingredients. I wanted a little more height and a different texture than my Orange Raspberry Muffins. The Orange Raspberry Muffins turned out exactly like a muffin should but I wanted a little more volume.
The batch I really liked, the cake version, has four eggs instead of the two suggested in the ratio. I’m not sure if this concoction will qualify as a traditional muffin but they were exactly what I was looking for.
Baking gluten free can be challenging at times. It’s hard to mimic the properties that gluten adds to baked goods. The key to working without gluten is to figure out the right combination of ingredients to hold our baked goods together by performing a function similar to gluten. I know that people are sensitive to gums like xanthan gum and guar gum. I was interested in finding out more about those sensitive to gums and how to work without them. I started a discussion about this issue in the Udi’s Gluten Free Living Community. I would love to hear about your experience if you are sensitive to the gums or have figured out a way to work without them.
IS ANYONE ALLERGIC TO GUMS LIKE XANTHAN GUM OR GUAR GUM? DO YOU USE ANY SUBSTITUTES IN YOUR BAKED GOODS?