Low fat muffins won't rise
I'm really trying to make a great low fat muffin. No matter how hard I have tried with this one (I am not over stirring), I can't get these to rise past a mini muffin height, and this batter is so sticky, it's all I can do to get it off the spoon. Any insight/suggestions? https://www.averiecooks.com/skinny-blueberry-muffins/
Best Answer
Muffin mix should be a pourable batter, not a thick dough, your mix is too dry. If it's too dry and claggy it won't be free to expand, and you don't get a rise from water vapor. Try adding more cashew milk until you get a pourable batter, and try it again. You want it to be ribbony, not so loose it evens out right away.
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Quick Answer about "Low fat muffins won't rise"
Muffin mix should be a pourable batter, not a thick dough, your mix is too dry. If it's too dry and claggy it won't be free to expand, and you don't get a rise from water vapor. Try adding more cashew milk until you get a pourable batter, and try it again.Why are my muffins not rising?
Your muffins are not rising because of the following reasons: You use expired, old, or very little leavening products. You substituted baking soda and baking powder incorrectly. Your batter is over-mixed or under-mixed.How do I get my muffins to rise higher?
5 Simple Ways to Make Your Muffins Rise HigherWhy do my muffins come out flat?
1 \u2013 Leavening Issues You need to ensure that you use the right amount of leavening ingredients to get the muffins to turn out how you want them to. If you use the wrong amount of ingredients, then it can lead to the tops of your muffins becoming flat or sunken in.Why are my muffins not fluffy?
Leavening. Muffins use baking powder or baking soda, or both, to generate the "rise" that makes them light and fluffy. Use too little and they won't rise enough, use too much and they will rise quickly and then collapse. Compare your recipe to others and see how much leavening they use.Low Fat Banana Muffins | Only 100 kcal each | Simple \u0026 Healthy
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Answer 2
Try a different sour milk product.
I am suspicious of the pectin and guar gum and other stuff that turns up in Greek yogurt. Suspicious for baking and cooking purposes; I think that stuff is fine to eat as yogurt. Different "greek yogurts" vary a lot as regards what thickeners are in them besides milk. Maybe the author used something different than what you have.
I never bake or cook with nonfat yogurt but if that is an important part of this, you could try a brand with minimal additives. Or if your goal is to make good muffins you could use plain full fat yogurt. Or substitute sour cream thinned to the correct consistency with some extra cashew milk. Sour cream makes good muffins.
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