Single portion cakes that are ideal for eating at any time of the day: traditional American muffins have seduced the world with their sweet simplicity. It is possible to make a version of muffins without baking powder, so here are three secrets for obtaining a result that is identical to traditional muffins with raising agent.
1. To make these little cakes rise and give them their typical shape, it is possible to use cider vinegar and baking soda, instead of chemical baking powder.
2. To ensure that your muffins have that typical 'dome' shape when they come out of the oven, be sure that the muffin trays or paper cases are 2/3 full of cake mixture. It is advisable to line the muffin trays with paper cases so that they may be removed easily from the baking tray without cracking.
3. The muffin mixture should be rather thick and never too liquid, because an excessively liquid mixture would not bake so well in the oven.
It's pumpkin season again, but how can you elevate your pumpkin cooking skills this year? Kiki Aranita has some simple but delicious suggestions for everybody's favourite winter squash, including step-by-step recipes. Take a look.