Muffins are awesome to eat. Apparently, they are also too hard for you to make on your own.
Here are the ingredients of this “Convenience” product:
Wheat flour – Okay, good. You definitely need this.
Cane Sugar – I guess it is good to establish what kind of sugar we are talking about. Sure.
Wheat Bran – Excellent! It has wheat bran. So far so good.
Dehydrated Banana – Makes sense, the product is dry on the shelf after all.
Whey Powder (milk) – This is a byproduct of cheese making. They are not allowed to throw it away, so why not use it as a food additive?
Emulsifier Blend-Propolyne Glycol Mono fatty acid Esters-monoglycerides soy sodium stearoyl 2 lactylate – Okay, so this is off the hook in terms of what is inside. I just do not want to go there. If you Google it, you will see the major restaurants are using it too. McDicks, PizzaSlut, etc.
Salt – Sure, a pinch of salt is always good.
Sodium Bicarbonate – No need to get excited here, it’s just baking soda. You do need this for it to rise.
Monocalcium Phosphate- This is another leavening agent. It also acts as an inhibitor for microbiotic activity.
Natural Flavors – Well, there are a lot of things that can be natural flavors. Garbage, poop, insects.
Soy Lecithin – Used as an emulsifier, and to keep ingredients from separating. Fun times.
Those ingredients all make a “convenience” product. See, those manufacturers want you to believe that you are too stupid to make the mixture, so they provide you with their “easy to use” product. Follow me; I will show you that with the basic method of muffin making, you can go even further than what these convenience products offer you, and at a fraction of the cost.
DING DING! My Recipe VS Franken Muffin
We re going to start off with the basic muffin, and then you will be able to customize to your heart’s content! At first glance, it is not going to look like much, but get the technique down, and you will never need to rely on old Franken to get your day started!
FOR THE DRY INGREDIENTS:
FOR THE WET INGREDIENTS:
FOR THE ASSEMBLY:
For those of you into the recipes, here it is:
Adapted from 500 Best Muffins by Esther Brody
You will need 12 greased muffin tin or molds for this recipe.
Oven Temperature: 400°F
- 250 grams all-purpose flour
- 20 grams baking powder
- 2 grams salt, kosher
- 25 grams granulated sugar
- 245 grams 2% milk
- 100 grams eggs, slightly beaten
- 45 grams butter, melted
- Measure flour into bowl that is tared on scale.
- Tare and add baking powder.
- Tare and add salt.
- Tare and add sugar.
- Make a well in the center.
- Measure milk into another bowl.
- Tare and add beaten eggs.
- Tare and add melted butter.
- Pour wet ingredients into dry ingredients.
- Mix until just combined, about 15 to 20 strokes. DO NOT OVERMIX.
- Spoon batter into prepared muffin molds, filling at least two-thirds full.
- Bake in preheated oven for 15 to 18 minutes.
- Test with a toothpick in the center of the muffin. If the pick comes out clean, then the muffin is done.
You may also change up the basic recipe by adding in fruit, chocolate chips and nuts, etc. The limit is your imagination!
How did the fight go? Let your comments be the judge!
Is there a FrankenFood you would like me to challenge? Let me know by visiting my Ask the Chef! Page.