http://www.rationalcontemporary.com Personal webpage of Joshuah Stolaroff Sun, 17 May 2009 01:05:37 +0000 http://wordpress.org/?v=2.9.1 hourly 1 http://www.rationalcontemporary.com/recipes/saturday-morning-muffins/comment-page-1#comment-2 Swacko Mon, 06 Jun 2005 01:30:42 +0000 http://www.rationalcontemporary.com/wordpress/10/#comment-2 This is Amy Swackhamer, originator of the bran muffins. Actually, the Hodgson Mills box was the origin of my recipe. Note to bakers: I never use white flour at all unless I am making the muffins for PATHETIC PANTYWAISTS. Nuts are really good for texture. My popular (with me) varieties include banana nut and lemon poppyseed as well. I read in "The Inquisitive Cook" (an interesting book from the Exploratorium - see their webiste, <a>The Science of Cooking</a>) that baking powder contains a base and an acid that interact when they get wet, thereby creating gas that makes your baked goods rise - you don't want ot stir things for too long or the gas will escape. Baking soda, on the other hand, as we will remember from the vin/soda volanoes of our youths, is a base, so recipes using baking soda must contain an acid (the acidity of foods is surprising - honey is used as an acid in baking, for instance). I use both baking powder and baking soda when I make muffins, which is the original [READ: correct] way. This is Amy Swackhamer, originator of the bran muffins. Actually, the Hodgson Mills box was the origin of my recipe. Note to bakers: I never use white flour at all unless I am making the muffins for PATHETIC PANTYWAISTS. Nuts are really good for texture. My popular (with me) varieties include banana nut and lemon poppyseed as well. I read in “The Inquisitive Cook” (an interesting book from the Exploratorium – see their webiste, The Science of Cooking) that baking powder contains a base and an acid that interact when they get wet, thereby creating gas that makes your baked goods rise – you don’t want ot stir things for too long or the gas will escape. Baking soda, on the other hand, as we will remember from the vin/soda volanoes of our youths, is a base, so recipes using baking soda must contain an acid (the acidity of foods is surprising – honey is used as an acid in baking, for instance). I use both baking powder and baking soda when I make muffins, which is the original [READ: correct] way.

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