Also depends on the type of muffins. in the Healthy nuffin book A Holst says sone types are more likely to be flat/
I mix the dry ingredients thoroughly, then just fold them into the wet.The batter isb't meant to be as smooth as some other baked goods are.
dollertree,
May 29, 9:01pm
Just try this simple muffin and see. 3 cups self raising flour, 2 eggs, 50g butter, 1 cup sugar, vanilla and 1 cup milk.mix just like you know.If you can work out with this simple recipe then you can make more out of it.
cgvl,
May 30, 1:23am
Kuaka: I make scones in the food processer. Dry ingredients and butter . blend til crumb like then add grated cheese or fruit and start processer, add milk slowly until starts to form a ball. Empty onto bench and knead to combine then roll out to desired thickness. I make rocks if I dont use this method.
sarahw2,
May 30, 3:58am
Ok, thanks! I will try this one out, then add some "bits".:-))
schnauzer11,
May 30, 12:45pm
I'm with winnie-you need to regularly buy fresh BP,and keep it well-sealed.
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