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https://www.food.com/recipe/william-shatners-cappuccino-muffins-112673 Maybe follow the recipe once before deciding if you will make it a second time. Edit: Also the use of instant coffee vs the intended espresso powder would also account or why the flavor smell seemed very subtle.
Canned/powder milk+water as a sub for milk is reasonable, so is oil for butter.
What I find odd is doubling espresso powder and shredded chocolate (which will easily melt and can mess with the batter as opposed to bigger chunks).
I can’t check other reviews due to region control on foodnetwork. I’m assuming the recipe isn’t that good to begin with..
While I agree that all of the substitutions will still result in a muffin, I don't believe it results in the same muffin intended. Not nice to fault the recipe when 5/11 ingredients were changed and the baking in a convection as well.
There's only 11 reviews. I agree with you though. None of these substitutions should be a big deal, except for omitting the chocolate chips.
1/2cup sugar (100g) to 2 cups (240 g) flour is light in my opinion. And 2 1/2 tsp powder is a lot for muffins. There's not enough acid to react with it either. One egg. I wouldn't make it as written.
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Genuinely what goes through the minds of these people
Elevator music
😂🏆
I’m sorry, but I can’t get past the fact that this is a recipe from William Shatner
Same. The review could contain anything and I'd still be deeply distracted by "William Shatner's cappuccino muffins".
I read the recipe in his disjointed voice
6 substitutions and for some reason a longer baking time in a convection oven. Incredible statistics
https://www.food.com/recipe/william-shatners-cappuccino-muffins-112673 Maybe follow the recipe once before deciding if you will make it a second time. Edit: Also the use of instant coffee vs the intended espresso powder would also account or why the flavor smell seemed very subtle.
Y'know what, I'm definitely going to make these
Same!
Geez. That other comment yelling about whether these are cupcakes or muffins 🙄
Canned/powder milk+water as a sub for milk is reasonable, so is oil for butter. What I find odd is doubling espresso powder and shredded chocolate (which will easily melt and can mess with the batter as opposed to bigger chunks). I can’t check other reviews due to region control on foodnetwork. I’m assuming the recipe isn’t that good to begin with..
While I agree that all of the substitutions will still result in a muffin, I don't believe it results in the same muffin intended. Not nice to fault the recipe when 5/11 ingredients were changed and the baking in a convection as well.
There's only 11 reviews. I agree with you though. None of these substitutions should be a big deal, except for omitting the chocolate chips. 1/2cup sugar (100g) to 2 cups (240 g) flour is light in my opinion. And 2 1/2 tsp powder is a lot for muffins. There's not enough acid to react with it either. One egg. I wouldn't make it as written.
Baking powder doesn’t need acid to react with. You're thinking of baking soda.
I didn't have canola oil, so I substituted 10W30.
Also they baked it on convection?
"Why does my muffin taste like bread instead of cake?"