The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

how much leavening for muffins

Ruffled Spouse's picture
Ruffled Spouse

how much leavening for muffins

I would like to make some Spelt muffins but I have no idea what the percentages of leavening should be. The recipe will have buttermilk in it, plus carrots, apples and raisins, a sort of Morning Glory muffin. Is there a "bakers percentages" for quick breads,muffins etc. This is my own creation so I really am at loss.

ssorllih's picture

Since you have buttermilk  you choice for leaven should be baking soda. The buttermilk supplies the acid so  about a teaspoon per cup of milk will be about right you can back it up with a couple of teaspoons of baking powder.

The carrots and apples will supply some moisture I always just scoop for quick breads and allow one cup of liquid for two cups of dry . I often use one of ap flour and one of something else. OH! you must have an egg, otherwise they fall apart.