Guest guest Posted November 5, 2004 Report Share Posted November 5, 2004 I've never made those muffins (too many ingredients and too complicated) so can't help you there. But from your description below it sounds like you microwaved too long. Set your micro on " defrost " next time and check them every 30 sec or so until they're defrosted and perhaps you'll get better results. on 11/5/2004 12:12 PM, narab8 at paul@... wrote: > > Hi all, > > Woops. I made a batch of Sherm's Megamuffins from Dr. Walford's > " 120-year Diet " book for the first time yesterday. They looked fine, > so I cooled them and then froze them. This morning, I nuked two for > breakfast and was disappointed to find the middle was a tasteless, > gooey mush. I think that either I may have underbaked them (though I > followed the recipe and timing perfectly) or that's how they're > supposed to be. Anyone have any tips for a CRON and baking newbie? > > Cheers, > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2004 Report Share Posted November 5, 2004 45 min at 375' is what use and they come out fine. Freezing and micro-nuking is pretty common and no problem. Sounds like yours were under baked in the first place. Micro waving will not un-bake a muffin. I have been making these for years, my typical breakfast is 1 megamuffin, 1 binging browning, and coffee. To save time and labor I bake them flat on cookie sheets and use parchment paper to simplify clean-up. I cut the muffins and brownies into approx 3x4 " rectangles to efficiently store in refrigerator containers. I keep about a weeks worth in the fridge, the balance in the freezer. The first few times I made these was pretty time consuming but over the years I have gotten it down to a routine where I can prep 3 weeks worth of brownies while the muffins are baking so in one 2-3 hour session I make 3 weeks worth of both, and save energy since the oven is already pre-heated. I have made minor tweaks to the recipe over the years substituting ingredients that I may run out of or adding stuff to provide a daily hit of something DWIDP shows I'm short. JR Depending upon altitude and accuracy of your oven there may be a slight variation, also be sure that you have pre-heated the oven and it is up to temperature. AFAIK finished product is moist, but I would not characterize them as gooey or mushy... -----Original Message----- From: narab8 [mailto:paul@...] Sent: Friday, November 05, 2004 11:12 AM Subject: [ ] Sherm's megamuffins Hi all, Woops. I made a batch of Sherm's Megamuffins from Dr. Walford's " 120-year Diet " book for the first time yesterday. They looked fine, so I cooled them and then froze them. This morning, I nuked two for breakfast and was disappointed to find the middle was a tasteless, gooey mush. I think that either I may have underbaked them (though I followed the recipe and timing perfectly) or that's how they're supposed to be. Anyone have any tips for a CRON and baking newbie? Cheers, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2004 Report Share Posted November 5, 2004 Thanks , That's it then -- underbaked. My oven runs hot, so I stuck them in at 300 deg for 40 instead of the 325 deg called for. Next batch, I'll try it your way and really blast them. Good tip about the cookie sheet... Cheers, --- In , " " <crjohnr@b...> wrote: > 45 min at 375' is what use and they come out fine. Freezing and micro-nuking > is pretty common and no problem. Sounds like yours were under baked in the > first place. Micro waving will not un-bake a muffin. > > I have been making these for years, my typical breakfast is 1 megamuffin, 1 > binging browning, and coffee. > > To save time and labor I bake them flat on cookie sheets and use parchment > paper to simplify clean-up. I cut the muffins and brownies into approx 3x4 " > rectangles to efficiently store in refrigerator containers. > > I keep about a weeks worth in the fridge, the balance in the freezer. > > The first few times I made these was pretty time consuming but over the > years I have gotten it down to a routine where I can prep 3 weeks worth of > brownies while the muffins are baking so in one 2-3 hour session I make 3 > weeks worth of both, and save energy since the oven is already pre-heated. I > have made minor tweaks to the recipe over the years substituting ingredients > that I may run out of or adding stuff to provide a daily hit of something > DWIDP shows I'm short. > > JR > > Depending upon altitude and accuracy of your oven there may be a slight > variation, also be sure that you have pre-heated the oven and it is up to > temperature. AFAIK finished product is moist, but I would not characterize > them as gooey or mushy... > > -----Original Message----- > From: narab8 [mailto:paul@b...] > Sent: Friday, November 05, 2004 11:12 AM > > Subject: [ ] Sherm's megamuffins > > > > > Hi all, > > Woops. I made a batch of Sherm's Megamuffins from Dr. Walford's > " 120-year Diet " book for the first time yesterday. They looked fine, > so I cooled them and then froze them. This morning, I nuked two for > breakfast and was disappointed to find the middle was a tasteless, > gooey mush. I think that either I may have underbaked them (though I > followed the recipe and timing perfectly) or that's how they're > supposed to be. Anyone have any tips for a CRON and baking newbie? > > Cheers, > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2004 Report Share Posted November 5, 2004 oops... I just went back to my notes and they call for 40 min 325'. Not sure where I got the 45@375' other than it works and is what I've been doing for quite a while.... Maybe I'll cut back to 350' next time. I've always been a cook until done kind of guy anyhow, and there will certainly be variation based on amount of water used.. since I do that by eye rather than measured amounts my specific advice is suspect. JR -----Original Message----- From: [mailto:crjohnr@...] Sent: Friday, November 05, 2004 11:43 AM Subject: RE: [ ] Sherm's megamuffins 45 min at 375' is what use and they come out fine. Freezing and micro-nuking is pretty common and no problem. Sounds like yours were under baked in the first place. Micro waving will not un-bake a muffin. I have been making these for years, my typical breakfast is 1 megamuffin, 1 binging browning, and coffee. To save time and labor I bake them flat on cookie sheets and use parchment paper to simplify clean-up. I cut the muffins and brownies into approx 3x4 " rectangles to efficiently store in refrigerator containers. I keep about a weeks worth in the fridge, the balance in the freezer. The first few times I made these was pretty time consuming but over the years I have gotten it down to a routine where I can prep 3 weeks worth of brownies while the muffins are baking so in one 2-3 hour session I make 3 weeks worth of both, and save energy since the oven is already pre-heated. I have made minor tweaks to the recipe over the years substituting ingredients that I may run out of or adding stuff to provide a daily hit of something DWIDP shows I'm short. JR Depending upon altitude and accuracy of your oven there may be a slight variation, also be sure that you have pre-heated the oven and it is up to temperature. AFAIK finished product is moist, but I would not characterize them as gooey or mushy... -----Original Message----- From: narab8 [mailto:paul@...] Sent: Friday, November 05, 2004 11:12 AM Subject: [ ] Sherm's megamuffins Hi all, Woops. I made a batch of Sherm's Megamuffins from Dr. Walford's " 120-year Diet " book for the first time yesterday. They looked fine, so I cooled them and then froze them. This morning, I nuked two for breakfast and was disappointed to find the middle was a tasteless, gooey mush. I think that either I may have underbaked them (though I followed the recipe and timing perfectly) or that's how they're supposed to be. Anyone have any tips for a CRON and baking newbie? Cheers, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2004 Report Share Posted November 6, 2004 Disregard my previous oops.... I though I was wrong but I was merely mistaken :-) I just finished my every three week baking session and my rolled back to 40 min @ 350' resulted in under baked muffins so I will return to my prior 45 min @ 375' next time. I don't remember when I deviated from the original plan but it was apparently quite some time ago. Of course YMMV due to altitude, amount of moisture in recipe, and accuracy of your equipment. Live long and well... JR -----Original Message----- From: [mailto:crjohnr@...] Sent: Friday, November 05, 2004 3:33 PM Subject: RE: [ ] Sherm's megamuffins oops... I just went back to my notes and they call for 40 min 325'. Not sure where I got the 45@375' other than it works and is what I've been doing for quite a while.... Maybe I'll cut back to 350' next time. I've always been a cook until done kind of guy anyhow, and there will certainly be variation based on amount of water used.. since I do that by eye rather than measured amounts my specific advice is suspect. JR -----Original Message----- From: [mailto:crjohnr@...] Sent: Friday, November 05, 2004 11:43 AM Subject: RE: [ ] Sherm's megamuffins 45 min at 375' is what use and they come out fine. Freezing and micro-nuking is pretty common and no problem. Sounds like yours were under baked in the first place. Micro waving will not un-bake a muffin. I have been making these for years, my typical breakfast is 1 megamuffin, 1 binging browning, and coffee. To save time and labor I bake them flat on cookie sheets and use parchment paper to simplify clean-up. I cut the muffins and brownies into approx 3x4 " rectangles to efficiently store in refrigerator containers. I keep about a weeks worth in the fridge, the balance in the freezer. The first few times I made these was pretty time consuming but over the years I have gotten it down to a routine where I can prep 3 weeks worth of brownies while the muffins are baking so in one 2-3 hour session I make 3 weeks worth of both, and save energy since the oven is already pre-heated. I have made minor tweaks to the recipe over the years substituting ingredients that I may run out of or adding stuff to provide a daily hit of something DWIDP shows I'm short. JR Depending upon altitude and accuracy of your oven there may be a slight variation, also be sure that you have pre-heated the oven and it is up to temperature. AFAIK finished product is moist, but I would not characterize them as gooey or mushy... -----Original Message----- From: narab8 [mailto:paul@...] Sent: Friday, November 05, 2004 11:12 AM Subject: [ ] Sherm's megamuffins Hi all, Woops. I made a batch of Sherm's Megamuffins from Dr. Walford's " 120-year Diet " book for the first time yesterday. They looked fine, so I cooled them and then froze them. This morning, I nuked two for breakfast and was disappointed to find the middle was a tasteless, gooey mush. I think that either I may have underbaked them (though I followed the recipe and timing perfectly) or that's how they're supposed to be. Anyone have any tips for a CRON and baking newbie? Cheers, Quote Link to comment Share on other sites More sharing options...
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