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question: modifications to cake-type batters?
i made orange chocolate chip muffins, which are a maträtt i became addicted to in my stint at amherst college. i found a recipe using google, which is what i've been doing most of the time when i wanted a recipe (in general as opposed to one of my mom's signatures). so they are absolutely as heavenly as i remembered or even more so, especially when i was licking the batter off spoons and spatula--delicious.
however, after tasting i believe they should have been more intensely orange-flavoured and also moister, so the recipe needs fiddling. anyone know offhand--when you want to moisten a muffin/cake type recipe, what do you add? liquid/butter, or eggs? or both? or should i just remove some of the dry flour mixture in general and see if that works? here is the recipe as it stands:
Orange Chocolate Chip Muffins
Yield: 1 dozen large, 24 small
Ingredients:
1 large unpeeled orange, cut up in small pieces
1/2 cup or 1,3 dL orange juice
1 egg
1/2 cup or 130 g butter or margarine
1/2 teaspoon vanilla or 1,5 teaspoon vanilla sugar
1 3/4 cups or 4,5 dL flour
3/4 cup or 1,9 dL sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 or 1 1/2 cups chocolate chips (optional) or 200 g dark chocolate chopped into small chunks
Instructions:
Cut washed orange into 7 or 8 pieces (then cut those pieces again into quarters or sixths if you have a small food processor). Remove seeds. Combine orange pieces and juice and blend in blender or food processor. Mix with egg, butter and vanilla (but not vanilla sugar) in a medium bowl. In separate bowl measure flour, sugar, baking powder and baking soda. Whisk together thoroughly. Mix dry mixture with orange batter only until well combined. Add chocolate chips and mix gently to avoid overmixing. Fill muffin cups 3/4 full. Bake about 15 minutes at 200 degrees C, 400 F. Watch carefully. Remove from tins after 5 minutes of cooling.
however, after tasting i believe they should have been more intensely orange-flavoured and also moister, so the recipe needs fiddling. anyone know offhand--when you want to moisten a muffin/cake type recipe, what do you add? liquid/butter, or eggs? or both? or should i just remove some of the dry flour mixture in general and see if that works? here is the recipe as it stands:
Orange Chocolate Chip Muffins
Yield: 1 dozen large, 24 small
Ingredients:
1 large unpeeled orange, cut up in small pieces
1/2 cup or 1,3 dL orange juice
1 egg
1/2 cup or 130 g butter or margarine
1/2 teaspoon vanilla or 1,5 teaspoon vanilla sugar
1 3/4 cups or 4,5 dL flour
3/4 cup or 1,9 dL sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 or 1 1/2 cups chocolate chips (optional) or 200 g dark chocolate chopped into small chunks
Instructions:
Cut washed orange into 7 or 8 pieces (then cut those pieces again into quarters or sixths if you have a small food processor). Remove seeds. Combine orange pieces and juice and blend in blender or food processor. Mix with egg, butter and vanilla (but not vanilla sugar) in a medium bowl. In separate bowl measure flour, sugar, baking powder and baking soda. Whisk together thoroughly. Mix dry mixture with orange batter only until well combined. Add chocolate chips and mix gently to avoid overmixing. Fill muffin cups 3/4 full. Bake about 15 minutes at 200 degrees C, 400 F. Watch carefully. Remove from tins after 5 minutes of cooling.
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