Why My Muffins Didn't Rise?

[isabelle]

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

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

[purple]

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

[isabelle]

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

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

[missy'smom]

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]

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]

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]

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.

[MNBeth]

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]

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]

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]

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 ......