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Why My Muffins Didn't Rise?

isabelle

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isabelle Rookie
isabelle
Posted

I do a lot of muffins recipes ... sometimes they rised and sometime they dont

I dont understand why?? could somebody answer me .... :angry:

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purple Community Regular
purple
Posted

Can you post a recipe that didn't rise? We might be able to help better ;) I love muffins :P

isabelle Rookie
isabelle
Posted
  • Author
Can you post a recipe that didn't rise? We might be able to help better ;) I love muffins :P

thanks for your help ... i was wondering if my oven wasn't enough hot ...

1/2 cup of oil 1/2 cup of orange juice 1 egg 1/2 cup of brown sugar

1 1/2 gluten free corn mix 1 1/2 teasp. baking powder pinch of salt

1 teasp. ginger 1/2 cup of apple diced 1/4 cup of raisins ...

and I put some apples on top .... there was a big hole in every muffin ...

thanks again :o

missy'smom Collaborator
missy'smom
Posted

The shelf life of baking powder is about 6 months once opened if I remember right. It can go bad and loose it's rising power and for the same reason premade mixes that have baking powder in them can fail if they've sat too long before being used. There is a way to check your baking powder to see if it's active still but I don't remember how. :( Overmixing eggs can cause things to fall and sometimes if the chemistry is a bit off, the baking powder can activate and deflate before things make it to the oven.

purple Community Regular
purple
Posted

As missy'smom said...overmixing the eggs.

I found this:

Open Original Shared Link

It's from a gluten site, gluten-free recipes could be different.

Some of my recipes have 1/4 tsp. baking soda in them.

Just a thought...could be something to do with the acid in the orange juice...I don't know.

The muffin ingredients are heavy and may not work so well with gluten-free flours.

Other posters may have some great ideas.

missy'smom Collaborator
missy'smom
Posted
Some of my recipes have 1/4 tsp. baking soda in them.

Just a thought...could be something to do with the acid in the orange juice...I don't know.

I was thinking the same thing purple.

lobita Apprentice
lobita
Posted

It seems like there's too much liquid ingredients for the amount of flour in the muffins. I'd try either reducing the oil and juice to a 1/4 of a cup each or throwing in more flour. If you want more orange taste, try putting in some grated orange peel.

I'm not familiar with the muffin mix, but make sure you have a tsp of xantham gum in there.

Another trick that I've found really helpful to make your muffins stick together and be more, well, muffin-like is to put in a tsp or so of unflavored gelatin. Knox is gluten-free.

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MNBeth Explorer
MNBeth
Posted

Definitely add the baking soda. Also, if your apples are very cold, they'll slow the baking process. And also agreed that the batter sounds a little wet, especially considering the apples, which will also add moisture.

purple Community Regular
purple
Posted

Compare your recipe with this one:

https://www.celiac.com/gluten-free/index.php?showtopic=51754

then adjust yours a little bit each time until it works.

sbj Rookie
sbj
Posted

Sounds like too much liquid in the batter and too many additions. Oven could be too hot. Don't overmix, don't over-cream. Once you have your batter ready don't let it sit too long - all the CO2 will escape.

Hope you are having better luck!

isabelle Rookie
isabelle
Posted
  • Author
As missy'smom said...overmixing the eggs.

I found this:

Open Original Shared Link

It's from a gluten site, gluten-free recipes could be different.

Some of my recipes have 1/4 tsp. baking soda in them.

Just a thought...could be something to do with the acid in the orange juice...I don't know.

The muffin ingredients are heavy and may not work so well with gluten-free flours.

Other posters may have some great ideas.

I everyone thanks to all of you .... it's really a pleasure to have all of your response

I'm new with this forum ......

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