Comments on: Stud(ded with good stuff) Muffins http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/ Hot Stuff from King Arthur's Hearth Tue, 16 Mar 2010 04:37:02 +0000 http://wordpress.org/?v=2.3.1 By: jb http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-12266 jb Tue, 24 Mar 2009 11:54:11 +0000 http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-12266 I made these muffins last night using half the amount of sugar the recipes calls (1/4 cup granulated and 1/8 cup brown) so my muffins came out a bit dry. I think I also overbaked them a bit as well. But when using less sugar in a recipe, what adjustments can I make so that my muffins aren't so dry? Thanks in advance for your help! <strong>Hi - Sugar definitely helps with moistness... Try this: Use 1/2 cup vegetable oil, 1/3 cup applesauce, and 1/4 cup water, see how that works. Good luck - PJH</strong> I made these muffins last night using half the amount of sugar the recipes calls (1/4 cup granulated and 1/8 cup brown) so my muffins came out a bit dry. I think I also overbaked them a bit as well. But when using less sugar in a recipe, what adjustments can I make so that my muffins aren’t so dry? Thanks in advance for your help!

Hi - Sugar definitely helps with moistness… Try this: Use 1/2 cup vegetable oil, 1/3 cup applesauce, and 1/4 cup water, see how that works. Good luck - PJH

]]> By: Carmen http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-10334 Carmen Sat, 14 Feb 2009 15:09:00 +0000 http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-10334 Hi, I tried this muffins,and they taste really great. I have just one question:the oven should be on ventilated or static heat? Thank you in advance for your replay. <strong>No need for convection, we used a conventional oven for these. Frank from KAF.</strong> Hi, I tried this muffins,and they taste really great. I have just one question:the oven should be on ventilated or static heat? Thank you in advance for your replay.

No need for convection, we used a conventional oven for these. Frank from KAF.

]]> By: larry http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-8134 larry Thu, 25 Dec 2008 17:18:43 +0000 http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-8134 This sounds like a great recipe, but I'm curious if PARSNIPS could be used in place of carrots. They're my favorite winter root veggie. <strong>I don't know why not, Larry - I believe parsnips would soften up as nicely as carrots. Great idea, by the way... PJH</strong> This sounds like a great recipe, but I’m curious if PARSNIPS could be used in place of carrots. They’re my favorite winter root veggie.

I don’t know why not, Larry - I believe parsnips would soften up as nicely as carrots. Great idea, by the way… PJH

]]> By: Lynn http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-7124 Lynn Thu, 11 Dec 2008 01:56:59 +0000 http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-7124 My daughter and I made these today and we loved them. They were really easy to make and really good too. We used 1 cup of whole wheat pastry flour and the rest regular flour. It worked great. They are moist and very flavorful. They are also light and fluffy. I hope to post about making these on my blog later this week. Thanks for the great, healthy recipe. <strong>Good deal, Lynn - glad they worked out well for youand your daughter. I'll look forward to your post - PJH</strong> My daughter and I made these today and we loved them. They were really easy to make and really good too. We used 1 cup of whole wheat pastry flour and the rest regular flour. It worked great. They are moist and very flavorful. They are also light and fluffy. I hope to post about making these on my blog later this week. Thanks for the great, healthy recipe.

Good deal, Lynn - glad they worked out well for youand your daughter. I’ll look forward to your post - PJH

]]> By: Kris http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-7057 Kris Tue, 09 Dec 2008 12:06:31 +0000 http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-7057 These are hands down the best muffins I have ever eaten and so easy to prepare. My muffins didn't have the nice rounded tops yours did, but I made adjustments for the altitude here in Colorado and didn't guess quite right. My bad. I will definitely be making these again. Thanks! <strong>No "bad," Kris - all good. Have you checked out our <a href="http://www.kingarthurflour.com/recipes2008/high-altitude-baking.html" rel="nofollow">tips for high-altitude baking?</a> Practice makes perfect (and the practice is pretty tasty, too). :) PJH</strong> These are hands down the best muffins I have ever eaten and so easy to prepare. My muffins didn’t have the nice rounded tops yours did, but I made adjustments for the altitude here in Colorado and didn’t guess quite right. My bad. I will definitely be making these again. Thanks!

No “bad,” Kris - all good. Have you checked out our tips for high-altitude baking? Practice makes perfect (and the practice is pretty tasty, too). :) PJH

]]> By: Carrie http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-6997 Carrie Mon, 08 Dec 2008 08:37:49 +0000 http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-6997 What about grating the carrots instead of chopping them in the food processor? These look great, my 5 year old daughter will love making them with me this afternoon. <strong>Carrie, that would be fine - just be sure they're grated coarsely, not puréed. Have fun this afternoon- PJH</strong> What about grating the carrots instead of chopping them in the food processor?

These look great, my 5 year old daughter will love making them with me this afternoon.

Carrie, that would be fine - just be sure they’re grated coarsely, not puréed. Have fun this afternoon- PJH

]]> By: Sue http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-6985 Sue Sun, 07 Dec 2008 15:16:55 +0000 http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-6985 My lunchroom in Iowa in the 1960's fits the description of your lunchroom almost to a "t"! Including the cooked carrots. I'm totally with you on the cooked carrot issue. I like them raw, I like them in most baked goods, but I do not like them cooked, and I've tried them many ways! Your muffins look wonderful, and with all that good stuff in them it seems that they'd have a lot of nutrients too. <strong>I haven't done the nutrition info. on them, Sue, but at least they've got vitamin A and beta-carotene, for sure. PJH</strong> My lunchroom in Iowa in the 1960’s fits the description of your lunchroom almost to a “t”! Including the cooked carrots. I’m totally with you on the cooked carrot issue. I like them raw, I like them in most baked goods, but I do not like them cooked, and I’ve tried them many ways!

Your muffins look wonderful, and with all that good stuff in them it seems that they’d have a lot of nutrients too.

I haven’t done the nutrition info. on them, Sue, but at least they’ve got vitamin A and beta-carotene, for sure. PJH

]]> By: Anna at Mediocre Chocolate http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-6979 Anna at Mediocre Chocolate Sun, 07 Dec 2008 05:51:27 +0000 http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-6979 What a wonderful muffin! And with only 1/3 cup oil, very heallthy. These are definitely on the to-try list...maybe with a little bit of drained pineapple tossed in. What a wonderful muffin! And with only 1/3 cup oil, very heallthy. These are definitely on the to-try list…maybe with a little bit of drained pineapple tossed in.

]]> By: Morgan http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-6977 Morgan Sun, 07 Dec 2008 05:24:08 +0000 http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-6977 These look great- can't wait to try the recipe. I just bought my first paper liners (for baking sweet breads,etc.,. )for the holidays. Is there anywhere on your site where I can find recipes specific for those paper molds?<strong>These are great for any item you bake in your muffin pans: muffins, cupcakes, mini cheesecakes, etc. Have fun. Frank from KAF. Thanks- Morgan</strong> These look great- can’t wait to try the recipe.

I just bought my first paper liners (for baking sweet breads,etc.,. )for the holidays. Is there anywhere on your site where I can find recipes specific for those paper molds?These are great for any item you bake in your muffin pans: muffins, cupcakes, mini cheesecakes, etc. Have fun. Frank from KAF.

Thanks-

Morgan

]]> By: Doris http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-6975 Doris Sun, 07 Dec 2008 03:53:11 +0000 http://blog.kingarthurflour.com/2008/12/05/studded-with-good-stuff-muffins/#comment-6975 Do you think I can bake this in mini loaf pans? If so, what adjustment do I have to make?<strong> Yes, this will work as a mini loaf. Two things to watch. First, baking time. Begin checking the mini-loaves at 25 minutes. Second, cooling. These are a very moist muffin. The mini-loaves will need to be unmolded and cooled on racks to avoid a soggy bottom. Frank from KAF.</strong> Do you think I can bake this in mini loaf pans? If so, what adjustment do I have to make? Yes, this will work as a mini loaf. Two things to watch. First, baking time. Begin checking the mini-loaves at 25 minutes. Second, cooling. These are a very moist muffin. The mini-loaves will need to be unmolded and cooled on racks to avoid a soggy bottom. Frank from KAF.

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