why are my bran muffins falling apart?
161020
Muffins do not fall apart easily. However when you're adding ingredients like blueberries, chocolate chips, dried fruits, nuts so on, overly moist bottom can happen which leads the muffins to fall apart.
708792
The truth is all of these ingredients can be part of a healthy diet, but bran muffins can also be high in calories, fat and sugar. With a few modifications however, the bran muffin can become a shining example of that which tastes good, and is good for you.
354452
A higher baking temperature (400° to 425°F) is key for a volcanic muffin. In this case, you want to encourage the outside to set fast and let the inside keep rising. If the muffins brown too fast, reduce the oven temperature for the last ten minutes of baking.
1182914
['Equal amounts of whole, roasted cocoa beans, crumbled.', 'OR - Use equal amounts of semi-sweet chocolate chips.', 'OR - For a different flavor substitute toasted walnut pieces.']
1183550
Made by combining all the ingredients in one bowl, then rolling the dough into a thin sheet, the bran mixture is baked up to be almost like a large crisp cracker. To turn the finished sheet of baked bran into bran flakes, you simply lift it off the sheet then crumble it into bite size flakes with your hands.
1146650
I would leave them OUT of water so they don't get soggy. You could also under cook them a bit and keep a pot of water at a rolling boil so when you're ready for the noodles you can dip them in the water, maybe using a mesh strainer to do so, to unstick them and make them limp again.
530663
My Cake Pops are LEAKING CAKE/OIL! This happens when the cake is pushing it's way out of the coating through a weak spot, a tiny hole, or a bubble that resulted in a hole. Make sure you coat the entire cake ball in coating.
18413
They're completely done in the middle. Of course, I also eat raw biscuit dough and raw bread dough. Thanks everyone! I went ahead and cooked/browned them and they were way yummy.
1437993
Beans may cause bloating because they have a high fiber content and contain oligosaccharides, which are sugars that the body can find difficult to break down.
968053
Whilst it is good to have fibre in the diet, for some too much of the wrong type of fibre may cause problems. Cereal fibres such as muesli, brans, heavy grain breads and foods such as nuts and seeds can cause wind, cramping pain and bloating.
1352235
Hard water may also cause hard beans. If the cooked beans still seem tough, add a 1/4 teaspoon sodium bicarbonate (baking soda) for each pound of beans to increase tenderness. While adding baking soda is an old trick, remember that the ingredient also may over-soften fresher dry beans, causing mushiness.
576220
Hard crusts/bread/buns etc means that you are either baking on too low heat and for too long, OR the dough you started off with was not kneaded well enough. ... Make sure the water/milk you use for kneading the dough is warm. Not HOT, but WARM!
496864
Crumpet batter is just that: a loose batter. English muffins are made from a more firm dough. ... Crumpets are cooked only on one side, so the bottom is flat and toasted while the top is speckled with holes (delicious, butter-absorbing holes…). English muffins are more bread-like and are toasted on both sides.
147561
The main reason corn tortillas crack is that they aren't warm enough. ... If the tortillas are dry or too cold, the lard can't bind together the tortilla and causes it to break. For that essential pliable, slightly springy texture make sure your tortillas are completely warmed.
718340
It is a widely used remedy to ease painful symptoms but doctors have warned that starting the day with bran could actually make a crippling digestive problem worse. The fibre can worsen the symptoms of the Irritable Bowel Syndrome (IBS), researchers found.
1407047
If you have burgers falling apart, there are a few possible causes to that. Problems like bad ground beef, low cooking temperature, overworking your meat, and starting temperature are the usual suspects.
929938
The myth about them falling when there is a loud noise or a slight bump is entirely false. Soufflés will inevitably collapse, not because of being bumped, but because the air that is whipped into the egg whites, which has been heated by the oven, cools, so the soufflé falls. ... Without them, the soufflé would not puff up.