what are the causes of poor quality muffins?
9288
['Over-Stirring. Over-stirring the batter is a common cause for dry, hard muffins. ... ', 'Not Enough Baking Powder. If a recipe does not include enough baking powder, your muffins will have a poor texture. ... ', 'Too Much Egg. If a recipe includes too much egg, the muffins will come out dry and rubbery. ... ', 'Overcooking.']
981666
One – big air bubbles can rise to the surface and create cracks or little craters. Two – adding air causes things to rise and too much rise in a cheesecake isn't a good thing. It can rise too much or too quickly and then fall and crack. This also goes back to number one about room temperature cream cheese.
310093
Properly stored, a package of muffin mix will generally stay at best quality for about 12-18 months at room temperature. ... The best way is to smell and look at the muffin mix: if the muffin mix develops an off odor, flavor or appearance, or if mold appears, it should be discarded.
65773
Ingestion of large amounts of baking soda or baking powder can lead to electrolyte abnormalities (low potassium, low calcium and/or high sodium), congestive heart failure or muscle spasms.
1135234
Raw cookie dough is not safe to eat because it contains uncooked eggs and flour, which can cause food poisoning if they are contaminated with harmful bacteria.
1407047
If you have burgers falling apart, there are a few possible causes to that. Problems like bad ground beef, low cooking temperature, overworking your meat, and starting temperature are the usual suspects.
21682
Not all healthy bran muffins are created equal, and a little PSA, not all bran muffins are healthy. Most often they're packed with sugar and as dense as a brick. ... But if they're made right and with wholesome ingredients, bran muffins can be really good, like breakfast- and snack-worthy good.
666688
But wait. What about this warning from the FDA: “Because uncooked flour can be contaminated with a variety of disease-causing germs, including E. coli, Salmonella and Listeria, eating uncooked dough or batter, whether for bread, cookies, pie crust, pizza and tortillas can cause illness.”
22783
['Upset stomach. Stomach disturbances like gas, bloating, constipation, diarrhea, and heartburn can all be signs of an unhealthy gut. ... ', 'A high-sugar diet. ... ', 'Unintentional weight changes. ... ', 'Sleep disturbances or constant fatigue. ... ', 'Skin irritation. ... ', 'Autoimmune conditions. ... ', 'Food intolerances.']
712077
['Pregnancy.', 'Low-protein diet.', 'Overhydration.', 'Advanced liver disease (cirrhosis, liver failure)', 'Inherited defect in “urea cycle” enzymes (reduced urea synthesis)']
150718
When the cell structure doesn't set, the air spaces created by the leavening in the recipe collapses, causing the muffin to sink. ... The oven temperature in the recipe may not have been hot enough. Try a temperature of 425º F. If this temperature is significantly hotter than the recipe calls for, reduce the baking time.
1129116
['May be less meat, fish, or cheese than you would include in homemade versions.', 'Cooking time is sometimes increased for thawing or longer baking time.', 'Harder to control fat, salt and sugar levels.', 'Cost per serving may be higher than homemade.']
697902
You can refrigerate muffins, but it isn't recommend. Refrigeration temperatures alters the texture of the muffin and can make them go stale quicker. Storing at room temperature is better than refrigeration when it comes to muffin quality. ... The paper absorbs the moisture from the muffins, stopping them from going soggy.
455953
['antibiotics, which decrease the amount of Lactobacillus (“good bacteria”) in the vagina.', 'pregnancy.', 'uncontrolled diabetes.', 'weak immune system.', 'poor eating habits, including a lot of sugary foods.', 'hormonal imbalance near your menstrual cycle.', 'stress.', 'lack of sleep.']
807399
Toughness in cakes is caused by over-mixing, or the wrong type of flour. Solution: Mix your cake according to the recipe. There is a function to the order in which ingredients are added to create the right texture. As soon as you begin mixing flour with a liquid and a fat, gluten is developed.
1035259
If a homemade cake shrinks excessively around the edges, the following problems may have occurred: The baking pans were greased too heavily. The baking pans were placed too close together in the oven. ... The cake was over-baked - either too long a time or at too high a temperature.
1231526
Dry & Crumbly. To insure recipe success, always use the fat recommended in the recipe. When flour is "scooped" into the measuring cup directly from the container, it compresses or becomes packed. ... Too little fat will result in dry, less tender muffins.