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Cause Your Special Lemon Poppyseed Muffins

jenvan

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jenvan Collaborator
jenvan
Posted

Just wondered if anyone else here has used the Cause Your Special Lemon Poppyseed Muffin mix. Anyone? Bueller? Anyway...made them and they baked up nice...then fell after cooling. Figured with a good mix this wouldn't happen. The only way I varied from ingredients was using rice milk instead of regular milk.

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mmaccartney Explorer
mmaccartney
Posted
Just wondered if anyone else here has used the Cause Your Special Lemon Poppyseed Muffin mix. Anyone? Bueller? Anyway...made them and they baked up nice...then fell after cooling. Figured with a good mix this wouldn't happen. The only way I varied from ingredients was using rice milk instead of regular milk.

I've made them many times, they come out just fine each time. I cannot recall the instructions, but I know that I always replace butter with Earth Balance, eggs with Ener-G Egg Replacer, and milk with Vanilla Silk Soymilk...

jmengert Enthusiast
jmengert
Posted

I use this mix often, but I've found success making it in a loaf pan, rather than in a muffin pan. I cook it for about 25-30 minutes this way, and it comes out great. Maybe that will work better for you.

jenvan Collaborator
jenvan
Posted
  • Author

Thanks you two...not sure what the deal was. Maybe next time I'll try the loaf pan or soy milk instead...

jerseyangel Proficient
jerseyangel
Posted

Many times the reason something falls after baking is either the baking powder was too old, or (and in your case, I seriously doubt it) the batter was not baked long enough. I don't think the choice of milk would make a difference. I've substituted water for milk in a pinch, and it didn't affect the rising (it did affect the texture a little, though) :)

jenvan Collaborator
jenvan
Posted
  • Author

Patti--

I wonder if they were "too full"--which wouldn't make sense b/c the measurements are standarized...and it says 12 muffins...but they were so huge in baking, maybe they were destined to fall ! :)

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