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    You are in: Home / Community Forums / Breads & Baking / Metallic taste in muffins
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    Metallic taste in muffins

    Sun Feb 05, 2012 10:54 am
    Newbie "Fry Cook" Poster
    I have made two different muffin recipes with buttermilk. Both use baking soda. Both recipes are leaving a metallic aftertaste. I'm following the recipe exactly. Any ideas what the problem is and any suggestions?
    Sun Feb 05, 2012 12:29 pm
    Forum Host
    Some baking powders can cause this. It's the sodium aluminum sulphate . Look for an aluminum free brand - I believe Rumford is one brand. The s-a-s compound is very stable, but the other type of baking powder will work just as well.
    Sun Feb 05, 2012 12:52 pm
    Newbie "Fry Cook" Poster
    I didn't use baking powder. I used baking soda so I'm wondering if I used too much even though I followed the recipe.
    Sun Feb 05, 2012 1:57 pm
    Forum Host
    It could be - how much baking soda does the recipe call for - how much buttermilk? If it's a recipe from here, just give us the number.
    Sun Feb 05, 2012 4:37 pm
    Newbie "Fry Cook" Poster
    One was a fiber one recipe for double chocolate muffins and used
    1 tsp baking soda; 1 cup flour and 1 1/3 cup buttermilk.

    The second recipe was in the cuisinart cookbook that came with my new food processor for cherry crumb muffins and it used
    1 TB baking soda, 1 1/2 cup flour and 3/4 cup buttermilk

    Both leave a metallic after taste

    I'm stumped!!! I followed recipe exactly
    Sun Feb 05, 2012 4:47 pm
    Forum Host
    If they are baking powder free recipes, it may be your muffin tins. Try using cupcake papers and see if that makes the difference.
    Sun Feb 05, 2012 5:48 pm
    Forum Host
    The 1 tsp recipe sounds about right, but 1 tbl for 3/4 cup buttermilk seems way too much. Dee's suggestion has merit.
    Sun Feb 05, 2012 6:08 pm
    Newbie "Fry Cook" Poster
    They are nonstick pans and I used baking spray with flour. Why do you think the pan could be the problem. I've never heard of that before!
    Thu Feb 09, 2012 6:36 pm
    Forum Host
    Is it possible it is the taste of the baking spray you used, or perhaps the brand of flour?

    As for the pans, it could be whatever the mfg. coats the pans with to make them non-stick. Some people are more susceptible to the "off" flavor than others. Its the reason I don't own any non-stick cookware. icon_confused.gif Some old aluminum pans that are frequently washed in the dishwasher can develop a dark coating which can sometimes taint the flavor of the cooking/baking foods. Using cupcake papers seems to solve the problem (at least for me) icon_smile.gif
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