Muffins too dense and crumbly...HELP!!
I have had this problem with many baked goods, they turn out too dense and crumbly. I recently made a batch of muffins and they were very dense and didn't hold together well. However, they were very moist. This same thing happens every time I make banana bread as well. I live in Colorado Springs, CO, so at a high altitude (new to the area). Could this have something to do with it? Any advice would be greatly appreciated. I will include the recipe I used for the muffins, I will want to make these again soon! And I hope to stick to no wheat flour, my husband is on a new diet, the blood type diet...not sure if anyone has heard of this, but he can have no wheat flour.
Oat Flour Muffins:
2 cups oat flour
1 1/3 cups rolled oats
2 tsp baking powder
1/2 tsp cinnamon
dash of nutmeg
1/3 cup brown sugar
1/2 cup soy milk
1/2 cup whole milk
1/2 cup veg. oil
1 tsp vanilla extract
handful of chopped prunes
about 2 tbs. chunky peanut butter
Mixed dry ingredients and wet ingredients separately, then mixed together. Placed batter in muffin tin and baked in 375 degree oven about 20 min.
What could be making them so dense and crumbly?? Possible oat flour? If so, how can I fix this??
i'd say the oat flour is contributing heavily to the crumbliness. also, there's no EGG? i'm not sure exactly how many this makes, but i'd add at least one egg to lighten them up and bind them together. maybe two. see how it goes.
also, is he able to have other grains that contain gluten? if so, i'd cut some of the oat flour with some spelt and/or sorghum or kamut flour.
Is there a particular reason why you are using this recipe? Are you trying to be vegan, gluten free or something like that? Ordinary muffins use wheat flour (usually at least half white), and about 2 eggs for this size of a batch. I'd suggest going back to a standard recipe, try that. If you are then happy with the texture, gradually add the oats etc, experimenting till you get the desired mix of texture and 'healthiness'.
I missed the part about 'blood type' diet. Oats are high in soluble fiber, which is going to behave different when baked than wheat with gluten.
I only use oat flour as a small proportion of quick bread batter, though I do make a couple of items that are half rolled oats. I like the texture that rolled oats add to scones. I also like parkin, a British gingerbread that has about half rolled (or Scotish oat meal). Parkin does not have egg. Both are denser and more crumbly than their all wheat counterparts.
Why, in this diet (for type A?), are oats ok but wheat is not? Both are grains.
I'd say the use of only oat flour and no egg or egg substitute (such as EnerG of ground flax/water) are both contributing to your texture problems. The Joy of Cooking also has some general guidelines for high-altitude baking, with how to adjust baking powder, eggs, oven temp depending on how high above sea level you are.
oh i've heard of the diet, i just think it's quackery...but that's a discussion for another thread ;)
altitude is usually only a factor with muffins & quick breads if you're above 10,000 feet (cakes are another story). but if a trusted recipe comes out really dry, you can add a 1-2 extra tablespoons per cup of liquid.
as Emme & Paul pointed out, egg would help. straight oat flour recipes are difficult because they do tend to get heavy and gummy, and the prunes and peanut butter will only exacerbate the problem. also, i'm not sure why you're using *both* soy milk and cow's milk...?
the recipe is just kinda strange.
here's a good one:
for your altitude, maybe increase the milk by 1-2 Tbsp.