I have a baking question for you….
How do you get the muffins to (basically) explode above the muffin cups? All of the muffins I have ever baked (GF or otherwise) just kinda go flat once they bake…making a hockey-puck shape…how do you get “THE muffin-top”??? I’ve tried ALL different kinds of things to figure it out- and can NOT get it! Please help!!!!
co-owner of Southland Mills, Gluten-Free Baked Goods in Texas
I know exactly what you are referring to! Yes, I have had that happen too. We have to remember there is no gluten to make these little guys nice and soft and poofy. Hence, the need for the right mixture of flours and xanthum gum or its substitute. The right amount is crucial or you get tough hockey discs.
Also, keep in mind your baking soda and/or baking powder always help when applicable.
Hope this helps, Tina Turbin
From our home to yours, Tina Turbin
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