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Yeast-ed Muffins


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I'm looking to make some muffins (as in the sweet, muffin case cake-like) kind, but with the addition of yeast.

Would this work? What kind of texture would it yield? I'm hoping it would make them taller/lighter.

If not, has anyone tried whipping the egg whites seperately?

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I've never made yeast muffins, like here:


But would certainly be worth a try. I'm not too attracted to its description, though; I do like a cakey muffin.

Giant muffins can take a lot of baking powder, like a tablespoon. Make sure the oven is hot enough, also.

I wouldn't bother with separating the eggs unless I was running out of ideas :smile:


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