that's too much time, especially for muffins, for gluten to develop. why don't you make them and then freeze them and take them out Thursday morning or Wednesday night?
interesting. i'll have to look into this over-developed gluten thing since i wasn't aware that could be a problem. my initial objection was that the leavening agents would wear themselves out. is that not an issue?
[for the record, i would've suggested measuring and mixing the dry and wet ingredients separately beforehand, so all that's left to do day of is combine them.]
It really depends on the recipe. You could put most of the batter together, and add the lemon juice/rind in the morning. It would be very important to keep everything as cold as possible to minimize the gluten development.
And, you will have to anticipate a few more minutes baking, since everything will be coming out of the fridge.
You can't leave batter wet for very long before cooking as it will effect the raising agent.
I make up the dry ingredients for muffins well ahead of time and store them in the pantry, just adding the wet ingredients at the last minute before cooking. This helps speed up the process considerably. I'm not sure what your wet ingredients are, but I use eggs, milk and canola oil.
You could store the eggs, milk and anything else separately all measured in the fridge and add just before cooking. And I would not put the lemon juice or rind with anything else until the last minute.
Or as others have suggested, precook and freeze, although, I find they're not quite as nice as when they're freshly cooked.
I hope some of these suggestions help in some way. All the best.
Well, I'd mix dry ingredients together in a bowl, i'd make the batter to the point of adding the dry ingredients to the wet, then leaving them separate, and mixing both just before you need to bake them. Baking poweder looses its effectiveness after only a few minutes when it's mixed with wet ingredients.
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[for the record, i would've suggested measuring and mixing the dry and wet ingredients separately beforehand, so all that's left to do day of is combine them.]
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And, you will have to anticipate a few more minutes baking, since everything will be coming out of the fridge.
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I make up the dry ingredients for muffins well ahead of time and store them in the pantry, just adding the wet ingredients at the last minute before cooking. This helps speed up the process considerably. I'm not sure what your wet ingredients are, but I use eggs, milk and canola oil.
You could store the eggs, milk and anything else separately all measured in the fridge and add just before cooking. And I would not put the lemon juice or rind with anything else until the last minute.
Or as others have suggested, precook and freeze, although, I find they're not quite as nice as when they're freshly cooked.
I hope some of these suggestions help in some way. All the best.
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=)
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Hope it helps.
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