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Faye asks: I have used the same recipe for Chocolate Zucchini Bread for many years with no problems. The last couple of years when I’ve tried it, it has fallen. I got the recipe from a church cookbook in IN. I now live in the Denver area at about 5400′. I have never taken the […] Shanne asks: I made this recipe (the banana blueberry version) but I substituted buttermilk for the milk. They ended up tasting like they had a horrible baking soda overload. I believe that I did not double the baking soda…of course, it is possible but I am generally careful about those things. Could the buttermilk have […] Laurel asks: I have made two muffin recipes and both have left a metallic taste. One recipe used 1 Tbls. baking soda and 1 1/2 cup flour and 3/4 cup buttermilk, and one used 1 tsp. baking soda, 1 cup flour and 1 1/3 cup buttermilk. I’ve read that you should use 1/4 tsp. baking […] Jim asks: I made some corn bread using gluten-free flour, soy milk and flax seed for eggs, but it came out heavy. Everything I try comes out the same. I am allergic to all three. Please help. Baking S.O.S. says: It is a real challenge to make baked goods that taste good and have a […] Bruce asks: When baking zucchini bread the loaves rise nicely while baking, but they fall in the middle. What can be done to prevent this? The bread also wants to stick. We are using stainless steel pans, Baker’s Secret spray and a convection oven. How do I prevent it from sticking to the pan? Baking […] Do you have an abundance of zucchini growing in your garden or arriving in your CSA delivery every week? If so, try this recipe for a different twist on zucchini. It’s delicious! Chocolate Zucchini Muffins Ingredients 2 ¾ C. all-purpose flour ¼ C. cocoa powder 1 tsp. baking soda ¼ tsp. baking powder 1 tsp. […] Nicole asks: I was following a dinner roll recipe from Shirley Corriher. The resulting dough is extremely sticky and gooey, but the recipe requires that you roll the dough into balls. What’s the best way to handle this un-manageable dough? I tried oiling my hands as well as using flour, but to no avail. Baking […] Erica asks: I would like to make blueberry muffin batter ahead and then just pour into muffin tins & bake Christmas morning. I was thinking I could make the batter then add fresh blueberries right before I bake. Will this work if I make the batter the night before? Baking S.O.S. says: Baking powder, which […] Carole says: I have a wonderful recipe my aunt gave me for zucchini bread, but I have a problem I hope you can help me with…I bake the bread until a toothpick inserted in the center comes out clean; I cool it in the pans for 10-15 minutes and then put them on a rack […] |
Muffin Recipes for Healthful Alternatives to Cupcakes in School Parties
Baking S.O.S. says: I have been working with the administration, staff, and fellow parents in my children’s school district for many months to make changes to the Health & Wellness policy for the entire school district.
One of the topics that concerns many parents is the excessive amount of candy, sugary cupcakes and desserts served […]