What is baking powder?

[Mercy]

Do I really need it to make muffins? Chocolate muffins that is. (I don't want to have to go out again)

Fraid so - can't make miffins without it! well - have never tried actually but sure it is an essential ingredient!

miffins?? lol! MUFFINS!

Do you have self-raising flour? Baking powder is a raising agent you use with plain flour (I think - don't trust me though, I am not a cook!)

Is bicarb the same?

if you leave out the baking powder you'll have chocolate rocks instead of muffins

Wendy - you are right! Baking powder is a raising agent so only needs to be used in plain flour. If you have self-raising flour, you don't always need baking powder. HTH

bicarb not quite the same

That's from here - he sounds as if he knows!

Baking powder is a half and half mixture of bicarb and cream of tartar, muffins won't turn out right with only bicarb and will taste really salty. HTH!

If the recipe uses mainly white flour then you can use self-raising instead. (I've done it before). If theres wholemeal or a lot of something like oatmeal then you prob do need the baking powder.

Americans seem not to have self-raising flour, hence a lot of recipes you find on the web call for baking powder.

Have just read the back of a tub of bicarb and it says to mix with cream of tartar to make baking powder!

The bicarb is 2 years out of date though.

You have my sort of baking cupboard, Mercy

(I threw out 10-yr-old treacle recently)

I think I have self-raising flour so I'll use that.

Thanks everyone.

I have 3 tubs of baking powder in my cupboard.

For ages I don't do any baking at all, then I get an urge to do some (usually while I'm shopping), and buy baking powder because I assume ours must be after use by date.

Not that you need it today, but bicarb isn't the sort of thing that goes off so long as its in a properly sealed container. its just sodium bicarbonate. Having a 'use by' date on it is as daft as having one on table salt.

But if you want to use it up, do some kitchen chemistry with the kids and make a volcano in the sink by making a mound of it and putting vinegar in the middle. Always good for a few minutes fun on a wet weekend.

ta EmsMum, I assumed that it wouldn't rise properly if it was very old.

I don't often adhere to use by dates.

Have you made them yet?

I have a fab muffin cook book so could check if vital for you.

Yes, was just about to report back!

Well, the self-raising flour was several months past its sell-by date so not sure if that accounts for the slightly chewy, not exactly moist texture. And they weren't particularly chocolatey either!

But I don't suppose a bunch of hungry kids will notice, or will they? (I made them for the school cake sale).

I am not sure I would feed someone else something made with out of date ingredients but then I never do for us.

It's only the flour that was out of date though.

I am rubbish at baking and this is my first attempt at making something to help the school. I must admit ds (chocolate freak) didn't even finish his.

What did I do wrong? (I followed Nigella's recipe)

Muffins shouldn't be chewy. They should be soft and how moist they are depends what flavour they are. I am the queen of muffin making and recently made cranberry and white choc chip. Yum.

Ok - give me a chocolate (chip) muffin recipe then!! I can make some tomorrow morning.

Basic Muffin
9oz plain flour
3 teaspoons baking powder
1.2 teaspoon salt
3oz white granulated sugar
1 egg
8fl oz milk
3 fl oz corn oil or 3oz butter, melted

Prepare muffin tins with liners or grease. Preheat oven to 375-400F/190-200C/Gas mark 5-6.
In a large bowl, sift together (or stir well with fork) flour, baking powder and salt. Stir in sugar and set aside.
in another bowl, beat the egg with a fork. Stir in the milk, followed by the oil/melted butter.
Pour all of the liquid ingredients into dry mixture. Stir until just combined, scraping sides and bottom of the bowl as you stir. This should take no more than 30 seconds. The batter will be lumpy, but no dry flour should be visable.
Fill the muffin cups 3.4 full, or to the top for larger muffins. Bake for 20-25mins until tops are lightly browned and spring back when pressed gently.

Back in a mo with choc one

Butterscotch Raisin Muffins

Makes 10-12 standard size

9oz plain flour
2 teasp baking powder
1/2 teasp bicarb of soda
1/2 teasp of salt (I never put salt in my baking and is always fine.)
1 egg
3-5oz soft brown or white granulated sugar.
8fl oz milk
2 teasp vanilla essence/flavouring
3oz butter, melted
4-5oz raisins
20z walnuts or pecans,chopped
Approx 4 tablespoons golden syrup or maple syrup or corn syrup

1. Prepare muffin tins. Preheat oven to 375-400F/190-200C.

1. In a large bowl, sift together (or stir well with a fork): flour, baking powder, bicarb and salt.

1. In another bowl, beat egg with a fork. Add sugar, milk and vanilla, followed by melted butter.

1. Pour all the wet mixture into dry. Stir until just combined and no dry flour is visable. Add raisins and walnuts/pecans during the final strokes.

1. Spoon into tins. bake for 20-25mins, until the tops are lightly browned and feel quite firm. Remove from the oven and immediately spread about 1/2 teaspoon syrup over each muffin while hot.