Bakers at Large: High Altitude Baking Reviews…

Whoops, forgot to include part two of the Baker at Large commentary…thanks to my local testers!

On to “Baking at High Altitude” by The Muffin Lady. Given her moniker, I felt I should try a muffin recipe so I went with Chocolate Chocolate Chip Muffins.

As with the Lemon Bread, this is the standard wet/dry ingredient combo. But wait, The Muffin Lady breaks the cardinal rule of Wet to Dry and instructs us to “Add the dry ingredients to the egg mixture”. I had grave doubts about this but, determined to test the recipe as written, I plowed ahead. I’m not sure WHY she chooses this variant since the key to this method is not to over mix the ingredients. When you dump the flour etc. onto the milk/egg mixture it floats on the top and takes a lot more work to blend. The finished batter was runnier than I expected for a muffin mix so I think I’d stick to the tried and true Wet to Dry next time.

The other thing that really bothered me about this recipe was the cooking time. Bake for 20 to 40 minutes depending on the size of the muffins. 20 to 40 minutes! That’s a big difference. I am an experienced cook (note I said “experienced” not “good”) and I know that 25 minutes is right for my size muffin tins. I can imagine a less experienced cook rushing back to check the oven every 30 seconds after the 20 minute mark.

The number of muffins per recipe was also off. I made 18 medium size muffins not the 8 – 10 the author claims.

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This entry was posted on Friday, April 18th, 2008 and is filed under Mountain Lake Resort.

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One Response to “Bakers at Large: High Altitude Baking Reviews…

  • 1
    A Nonny Mouse
    April 20th, 2008 07:49

    You forgot to add that, despite the peculiarities in the recipe, the end result was pretty good!