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Pecan Pie Muffin help needed

Pecan Pie Muffin help needed
Posted: 11/28/2013 02:49:09 AM
I tried this so called simple recipe and it was a disaster. At 350 it seemed like it was never going to get done as I monitored it from 10 to 20 to 25 or minutes. It kept looking too wet. It never did rise. I do not eat eggs, so as an egg replacer, I used Chia seeds soaked in water until they looked the consistency and volume of approx. 2 eggs. I used King Arthur Organic Unbleached All Purpose Flour. I was not how small to chop the pecans, but did my best tediously chopping with a less than ideal kitchen knife. My recipe said to mix all the ingredients together. It did not mention making a well in the center and I'm not sure what difference that might make. They came out hard, burned and partially stuck to the paper cups. I used a mini muffin pan, and thought that I would not need to grease the pan because I was using the papers. I have half the batter left. Can I do anything to make this attempt work better. Should I add some baking soda to the batter I have remaining?
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Posts: 239
Re:Pecan Pie Muffin help needed
Posted: 11/28/2013 06:25:05 AM
I think you needed to use eggs because I don't think the Chia seeds were an appropriate substitute in this recipe. Baking soda would not replace the eggs either. I am afraid there is not anything that would work well to fix this batter.

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