yes it is possible. You’re going to have to do some experimenting. It’s going to require increasing your leavening, reducing your liquid, and then balancing out the bitterness of the leavening with some acid like sour cream. Fine Cooking Magazine has a good article on creating muffin recipes that will hold up to a week In the refrigerator.Btw, I had already asked a version of this question and had received an answer.
This new question is about preparing in advance the whole mixture, including the wet ingredients. Could they activate the leavening agents?
I think it makes sense when you are in production and require multiple batters on a regular basis. For home baking it make sense if you have a large gathering and need to prep things in advance. But you absolutely have to work out the recipes in advance because each one will be different.I've never tried it that way. I've always put them in the oven right after making the batter.
We always made a weeks worth commercially, beyond a week the flour oxygenates, producing dark flecks, they won't kill you but look weird, the batter turns grey but if the cooler is working good its still safe.Is it possible to prepare the muffin mixture in advance and bake as needed ?
I would think you could just leave out the leavening agent until you are ready to bake.Is it possible to prepare the muffin mixture in advance and bake as needed ?
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