What has gone wrong with my muffins, they suddenly seem to heavy could it be the crisp & dry oil i am using, i normally use sunflower. Or could it be something else . last two batches were not much good. HELP.
Hmmm.
- Different flour? I'm assuming self raising, so if it had either less raising agent, or possibly less effective gluton?
- Different eggs? Always affect the way things rise.
- If you add sodium bicarb. has that got slightly soggy as the cold/damp weather's come in?
Just some thoughts, I'm rather shooting in the dark here...
PB
I use olive oil, I think the crisp and dry's low fat ? olive oil's a good fat for anyone, so I always use it in bread and other recipes
The crisp and dry oil is no good for baking. That kind of oils tend to have an anti-foaming agent, which you don't want in a cake mixture because you want the cake to foam/rise. :)