Lemon-poppyseed batter - Make beforehand and refrigerate?

sam moccachino
Posted on 05/22/2012 by sunmyano
Hi fellow bakebakebakers,

I'm planning to make lemon-poppyseed muffins for a uni meeting on Thursday but time will be short then. So I was wondering if it works to make ahead the batter tomorrow and then put it into the fridge until I bake it the next day.

I'm also a bit worried the lemon juice or rind might turn it bitter after some time. Could this happen?

If you've tried this with a muffin batter before and have some experience, I'd be glad to hear your advice.

Thanks a lot.

xx Sun
nmbr5wthabulet 23rd-May-2012 03:14 am (UTC)
that's too much time, especially for muffins, for gluten to develop. why don't you make them and then freeze them and take them out Thursday morning or Wednesday night?
etantvert 23rd-May-2012 03:23 am (UTC)
I was going to say this, exactly. Muffins freeze really well.
sunmyano 23rd-May-2012 08:11 am (UTC)
Thank you. But my freezer is so tiny, it barely holds a box of vegetable mix and a tub of ice-cream. :(
stuberyl 23rd-May-2012 04:01 am (UTC)
interesting. i'll have to look into this over-developed gluten thing since i wasn't aware that could be a problem. my initial objection was that the leavening agents would wear themselves out. is that not an issue?

[for the record, i would've suggested measuring and mixing the dry and wet ingredients separately beforehand, so all that's left to do day of is combine them.]
sororcula 23rd-May-2012 04:33 am (UTC)
I'm not even remotely an expert, but I had the same thoughts about the leavening problem and the same idea about keeping the wet and dry ingredients separate until right before baking.
royalewcheeze 23rd-May-2012 06:12 am (UTC)
It's my understanding that it is an issue, actually. =/ the baking soda will start to do its thing when it gets wet and then it peaks and is done. I second the freezing suggestion.
sunmyano 23rd-May-2012 08:10 am (UTC)
Thanks guys, this really makes sense but I wouldn't have thought of this without you mentioning it. This really explains the pancake dilemma I had a while back. ;)
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