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Old 05-24-2012, 11:04 AM   #1
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Muffins don't really rise ...

I see that the muffins in the bakeries are high and beautifully shaped whereas my whole grain muffins are flat flat flat. If I overfill the container, I just have a mess.

Is it due to the whole wheat flours that I use, ya think?

thanks

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Old 05-24-2012, 11:09 AM   #2
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WW flour does not rise as well. You have to compensate for that.
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Old 05-24-2012, 11:48 AM   #3
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Does your recipe call for baking powder? Baking powder has a relatively short shelf life. Check the expiration date.
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Old 05-24-2012, 11:58 AM   #4
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I make whole grain muffins. They are dense and moist and rise to about double the size of the dough, maybe a little less. They are nicely rounded, but not tall.

I usually use baking soda and something acid, like yogourt, sour cream, or buttermilk substitute.
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Old 05-24-2012, 12:07 PM   #5
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Must bakeries only put a small percentage of whole wheat/grain in or it would be dense.... Trick of the trade
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Old 05-24-2012, 01:07 PM   #6
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Post you recipe, might be easier to help. But it's true, baking soda is one thing, and another is to mix WW flour and white.
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Old 05-24-2012, 01:48 PM   #7
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Don't over mix, just enough to bind
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Old 05-24-2012, 01:49 PM   #8
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I always use recipes specifically for the ingredients I have. My baking powder is brand new.

I guess I just have the image of a tall cupcake in my head, and I exzpect my whole grain goodies to be just like that, only healthier.
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Old 05-24-2012, 02:04 PM   #9
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Are all your muffins do not rise?
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Old 05-24-2012, 02:24 PM   #10
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They rise, but just to the top of the muffin paper. they aren't high and domed like bakery cupcakes.
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