I think I posted this wrong, so posting it again.
I have made muffins before when all the fruit lays on the bottom of the pan. I have found a trick to stop this from happening.
I have learned when making a muffin with fruit, if you use part of the flour asked for in the recipe to coat the fruit, the fruit wont fall to the bottom. I have no idea why it works, but it does. Coat the fruit with a small amount of flour before folding into the muffins and it helps suspend them in the batter.
Fruit and Flour
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Attention! No posting of copyrighted recipes please. TY!
Attention! No posting of copyrighted recipes please. TY!
Re: Fruit and Flour
I always do that.
If I had to guess, I think it is because as the fruit heats up and releases juice, the flour you toss it in makes kind of a glue instead of a puddle, that holds it in the batter. But this would only work up to a point, but I think there is a magic in that by the time the coating flour is not enough to keep the fruit in suspension, by that time the batter has started to firm up and become bread, so it takes over.
If I had to guess, I think it is because as the fruit heats up and releases juice, the flour you toss it in makes kind of a glue instead of a puddle, that holds it in the batter. But this would only work up to a point, but I think there is a magic in that by the time the coating flour is not enough to keep the fruit in suspension, by that time the batter has started to firm up and become bread, so it takes over.
