Thursday, February 25, 2010

Day 41:..crunchy top ..:(

I don't have much of a sweet-tooth at all, but today I was craving for some blueberry muffins, since morning. So, I came home early, followed this recipe   (except I replaced whole wheat pastry flour with All-purpose flour) and the result is...


..though it was very soft and moist inside, the top was crunchy and a tad bit hard. I felt so disappointed that I called my gal pal for help. She says - probably I over-baked them? Or is it less butter? or is it because I used APF rather than whole wheat pastry flour? or do I need to whip the batter for certain amount of time, for right consistency?.. Help me find out why?..so that next time I can get right!

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Siri

 
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