I live in Colorado and I’m making some weed butter blueberry muffins. The recipe only calls for a 1/4 of butter but I want my muffins to really kick you in the butt. Does anyone have advice on how I can incorporate more butter into the recipe without ruining my muffins? I thought I’d be honest about why I’m trying to add extra butter, if it offends you that I’m making special muffins then move on and don’t comment. I am looking for baking advice. Not life advice.
No worries, no offense taken, at least not by me. I live in California so it’s legal here.
Baking is all science. It’s all about the ratios,
So I would need the following information
List of batter ingredients and the amounts; the ratio of all the ingredients to the flour is critical in baking.
The brand of flour you use; different brands of flour have different levels of proteins; protein levels affect the absorption rate. Butter contains water that is released when the butter melts during baking. How much butter you can add depends on the absorption of the flour. A higher protein flour will be able to absorb a lot more water
How do you measure your ingredients? Measuring by weight is the best way to bake, but if you measure by volume I need to know how you fill the measuring cup.
Dip the measuring cup in the flour and level it off?
OR
spoon the flour into the measuring cup and level it off?
The method used effects the weight. If I know how you are measuring the flour I can get a pretty good approximation of the amount of flour by weight. Which will allow me to calculate the ratios