These delicious, mouth-watering savoury muffins come out perfectly, every time … just as long as you use fresh ingredients. I’ve had only two failed attempts – both disastrous! But the solution was so simple, it’s silly.
I’ve had only two failed attempts – both disastrous! But the solution was so simple, it’s silly. It was towards the end of 2016, and the first time I had tried to cook muffins in a gas oven. Even though I’ve owned gas ovens before, I’m not a great baker, so I had never bothered to check the ramifications. That said, I much prefer cooking on gas!
But gas was not the problem; nor was the fact that the oven hadn’t heated quite up to the required temperature. The problem was baking powder that clearly had a “best before” date sometime in 1998. It was stuff my mother-in-law (who was a great baker in her heyday) had kept… and kept! To add insult to injury, my proven standard muffin recipe was from a very aged recipe book printed in 1925 by the Royal Baking Powder Co and the dated baking powder was made by a different company.
