What is going sour in my muffins? The batter is good, but sometimes I take a bite of the finished muffin and there's this horrible curdled taste. Please help!
These muffins have the following ingredients:
Flour (2 C)
Baking Powder (3 tsp)
Salt (.5 tsp)
Sugar (3/4 C)
Egg (1)
Milk (1 C)
Vegetable Oil (1/4 C)
Recipe Directions:
Mix the dry ingredients together and form a well in the center. Beat the egg, stir the milk and oil in with the egg, and pour the wet ingredients into the dry ingredients.
You can then fold in other ingredients if you want (a cup of blueberries, a cup of chocolate chips, a cup of cheese, etc). I usually do, but change this ingredient every time, it just depends on what I have on hand.
Bake the muffins at 400F for 20-25 mins, in a silicon muffin tin and paper cups. As soon as they're cooked, take them out of the tin and put them on the cooling rack.
What is Curdling?!
I taste the batter every time, and every time it's good. So something must be curdling in the muffins while they're baking?
I bake in the oven plenty and other food generally comes out fine. For example, I baked chicken thighs in it yesterday and they were good.
I did make peanut butter bread in a metal tin a while back and had something in it "curdle," but I thought at the time it was because my milk had gone sour. Now I use powdered milk that I reconstitute right before finishing the recipe. To reconstitute, I stir a 1/4 cup milk powder into warm/hot water, and then I put it in the freezer to cool for a few minutes while I gather the rest of the ingredients.
I have used applesauce instead of oil -- same issue (that batch of muffins was actually so sour I had to throw them away). I have used powdered and regular milk -- same issue. Yesterday I ate eggs for breakfast and then made the muffins using an egg from the same carton, and the eggs were delicious on their own despite the muffins being horrible, so I don't think it's the egg.
Wtf is the problem and how do I fix it? |
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