Once again, it is not you but your baking powder sabotaging your awesome kitchen prowess. That slightly bitter, kinda “tinny” flavor you often experience when biting into a muffin, biscuit or scone is the result of using a baking powder in high quantities — as is needed for these quick-rise treats — with aluminum in it. Fortunately, aluminum-free brands such as Rumford or Bob’s Red Mill are easy to find, and are no more expensive. Or, you can just go rogue and make your own.
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I have been having this problem and I use Rumford, aluminum-free baking powder. I have been noticing it in the veggie muffins and pancakes I made for my toddler and they don’t have any sugar in them, could that be the reason?
I’ve never used baking powder. My entire family can taste its bitterness doesn’t matter if it is aluminum free. I half the baking powder and use baking soda instead and make sure there is something acidic. Often adding lemon juice or vinegar to the milk. I’ve never had an issue though I can’t really compare properly.
What is a difference between a biscuit and a scone? This question is from Australia. I think we call USA biscuits scones and biscuits are actually what americans call cookies……the recipes sound like scones. Please help
And if you’re getting with aluminum-free baking powder and soda?
I have a muffin recipe that makes 12 very full muffins. It was developed by an online blogger. It dry ingredients are 1 1/2 cups of white whole wheat flour, 2 teaspoons of baking powder, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger and 1.4 tsp salt. Wet ingredients are non-dairy milk, maple syrup, bananas, dates, grated carrots, grated zucchini, and crushed pineapple.
The first time I made the recipe I noted the bitterness. The second time, I accidentally used baking soda in place of the baking powder. I also decreased the cinnamon by 1/2 tsp. It tasted a bit less bitter, but the unpleasant taste is still there a little bit.
I’m believe the bitterness is probably the leavening ingredient, no batter if baking powder or baking soda, 2 teaspoons seem a lot to me for only 12 muffins. I also wonder it is too much cinnamon or the brand of cinnamon. I am using McCormick’s cinnamon, Rumsford (non-aluminum) baking powder or Arm & Hammer baking soda.
Do you have any thoughts as to what might be causing this? Is 2 teaspoons of leavening for 12 muffins a bit to much? It seems like a lot to me.
Thank you!
Penny
I had this issue and checked my baking powder and both brands in my cabinet had aluminum. However, I have been using one of these brands forever. I was going to just adjust the amount when I found out that I had accidentally bought ‘self rising flour’ and it ALSO had aluminum in the ingredients. I had been doubling the baking powder requirements and didn’t know it. My next batch I left baking powder out completely and they are back to their normal greatness. I dump most of my flour into a container, and didn’t notice until I grabbed the bag to refill.