A question for Karen
 

Hi Karen

I just made the flax muffins from the sweets forum. I'm wondering, is it possible to dry them out by baking them a bit too long? Or would the dry texture be due to the ingredients.

1/2 cup brown sugar twin
1/2 stick butter
1/2 cup flax meal
3/4 cup protein powder
1/2 tsp. baking powder (I used 1/2 c.o.tartar & 1/4 baking soda)
1 large egg
1/4 teapoon vanilla
1/4 cup heavy cream (I used whipping cream)
1 1/2 tbsp. veg. oil


It looks like there are alot of liquids. Funny thing happened though when I added the whipping cream to the melted butter. The butter was still warm and the cream seemed to solidify a bit or curdle? I'm sorry, I'm teaching myself how to cook/bake.
Thanks, Bellaluna

P.S they taste really nice, I'm sure the dryness is not the muffins fault!

Yes, but it's unlikely. Flax muffins are just dry. Most low-carb baking is dry, so if LC baking is something you want to do, you just have to get used to the dryness! :lol:

It's the other way around. Cold cream added to hot butter will make it turn into little hard butter flakes. Cool the butter to room temperature to prevent it from happening.

Karen

Thanks Karen

I just tried another batch. I'll bake them for a bit less. I cooled the butter and cut the whipping cream with a wee bit of water. The batter didn't seem as dry. I also added cinnamen (sp)...B :wave: