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The cooking sample

Bake the pastry according to the recipe instructions and then check that they are cooked. The muffins are ready when a stick is pricked in the middle of a muffin and remains clean when pulled out.

Removing the muffins

The muffins should generally cool down for 5-7 minutes before removing them from the mold. Use a palette knife to carefully remove them from the rim. Use the knife to carefully remove the muffins from the form and then let them cool down completely on a cake rack.

Melt Mixing Process

This method, most commonly used for muffins, produces a dough with lumps. Sift the flour into a large bowl, then stir in the sugar and the remaining dry ingredients and make a depression in the middle. Melt the butter in a small saucepan, then remove the saucepan from the heat and let it cool slightly. Whisk the eggs with the milk in a bowl and pour into the hollow together with the cooled butter to the dry ingredients. Stir with a metal spoon until just a dough is formed, but do not mix too long. The dough should still be lumpy, otherwise the muffins will become tough.

Freeze muffins

Frozen muffins can be kept for up to one month. You can also defrost them individually. Place the muffins in a freezer bag, squeeze out the air, seal and freeze. Defrost at room temperature. Which is also a possibility, that the muffins are wrapped in aluminum foil and heated in the oven at 180 degrees.

All about sugar

It sweetens life and provides energy. Here is a small overview of the most important varieties of the sweet substance made from sugar cane and beet. The "sweet" salt used to be a medicine and remedy, today it is an everyday food. There are different types of sugar depending on the processing method.

• Beet syrup has an energy value of 265 kcal per 100 g with a sugar content of 62% and contains relatively many minerals (especially iron). It tastes good as a topping for bread, but is also suitable for baking.

• Refine/white sugar is obtained from sugar beet or cane sugar. Refined sugar is a particularly pure white sugar of very good quality. White sugar on the other hand is the simplest type of sugar.

• Gelling sugar is used to thicken and preserve jams and jellies. For production, refined sugar is enriched with pectin and citric or tartaric acid.

• Cane sugar is a preliminary stage of white sugar. It is not as durable as refined sugar, but cane sugar is more aromatic.

• Hail sugar is a coarse-grained sugar from refined sugar. It is ideal for decorating juicy cakes, cookies and cookies.

• White or brown candy are coarse sugar crystals of varying sizes. They are obtained from pure sugar solutions by slow crystallization. Brown rock candy is obtained by adding caramelized sugar. Candy is well suited for sweetening teas.

• Candy sticks are available with white or brown candy. The sticks are used by tea drinkers to sweeten and stir the drink at the same time. Since rock candy dissolves more slowly than sugar, the sweetening can be dosed very well.

Sugar substitute in baking

The trend shows that our household sugar is being replaced, especially in baking. There are alternatives so that we do not have to do without the delicious sins. Maple syrup, agave syrup and honey are unrefined, so they have more vitamins, minerals and secondary plant substances compared to our household sugar. These alternatives are very suitable for baking, as they have a similar sweetening power as our household sugar. The disadvantage is that the dough becomes more liquid. You can easily compensate for this either by reducing all liquid quantities by about 1/5 or by using more baking powder. Xylitol and erythritol are also very suitable for baking. Xylitol is also called birch sugar, it has the same sweetening power and also has about 40% fewer calories than normal household sugar. Erythritol has about 70% of the sweetening power but is completely calorie-free. Stevia is not very suitable for baking, because there are many different manufacturers who mix other substances into it. Therefore the pastry can taste too sweet. With Stevia, you have to try a lot to get the desired taste. Stevia is available in liquid or powder form and is also calorie-free.

Vegan Baking

If you want to bake vegan, you have to switch to alternatives. The conventional milk can be replaced with almond or rice milk. The almond milk is especially suitable for nut and caramel pastries. Rice milk is tasteless and can be used universally. To replace buttermilk, you should add 1/10 of apple vinegar to the vegetable milk. Soy milk is rather not suitable for baking, as the taste is very unique. If you like cream, you can easily replace it with almond, oat, rice or soy cream. Cream cheese, quark and yogurt can be replaced with vegan substitutes. Eggs can easily be replaced with applesauce or bananas. You can replace an egg with ½ crushed and ripe banana. Also 3 tablespoons (75 to 80 grams) of applesauce will do. When using banana, it is recommended to choose a pastry where banana taste matches. If you use apple puree, you should reduce the other liquid ingredients. For muffins the apple sauce substitute is very suitable. Note that applesauce and banana substitute can only replace 3 eggs, otherwise you can taste the egg substitute too much. Butter and gelatine can also be easily replaced. For gelatine you can use vegetable alternatives like agar or pectin. For butter you can also use vegetable margarine. Please note that it does not contain yoghurt or whey.

Tips for vegan baking

When baking vegan food, you should make sure that the dry ingredients such as flour, baking powder, sugar and cocoa are mixed together first before adding vegetable milk and margarine. This is important because otherwise the dough will become very firm, as the baking powder starts working immediately. First mix the liquid and dry ingredients in different containers. Then you can add the dry ingredients to the liquid ingredients.