Baker Bettie Teaches How to Customize a Recipe | Customizable Quick Bread or Muffins
One of the key features of my new book, Baker Bettie’s Better Baking Book, is that all of the recipes are master recipes. This means they are completely customizable. It is so fun to be able to make endless variations of baked goods all from one recipe.
Today I’m sharing with you perhaps my favorite customizable recipe from the book: The Fruit or Veg Quick Bread Master Recipe. This recipe can be used to make muffins or a loaf and makes the most perfect banana bread, zucchini bread, carrot muffins, pumpkin muffins, cinnamon apple bread, and the list goes on and on.
FULL RECIPE ► https://bakerbettie.com/customizable-...
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FOR THE LOADED CARROT MUFFINS:
240 grams (2 cups) all-purpose flour
200 grams (1 cup) granulated sugar
10 grams (1 tablespoon) baking powder
2 grams (½ teaspoon) kosher salt
1 1/2 teaspoons ground cinnamon
113 grams (½ cup, 120 milliliters) neutral oil (vegetable, canola, safflower, grapeseed)
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 tablespoons orange zest
2 tablespoons orange juice
85 grams (6 tablespoons, 90 milliliters) milk (skim, 1%, 2%, whole, or dairy-free), room temperature
225 grams (2 cups) finely shredded carrot
100 grams (1 cup) toasted chopped pecans
150 grams (1 cup) raisins or dried cranberries
50 grams (1/2 cup) shredded sweetened coconut
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TIMESTAMPS:
0:00 Introduction
1:08 Choosing your fruit or vegetable base
2:15 The Muffin Mixing Method
2:43 Mixing the dry ingredients
3:52 Mixing the wet ingredients
5:29 Combining the Batter
6:04 Customizing the recipe with mix-ins
6:57 Filling the muffin tin and baking
8:03 Outro
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