Muffin Mess

I have come to a sad realization about my muffins. They don’t freeze well. Using potato starch means that I need to use less Xanthan gum, otherwise they retain too much moisture and come out mushy.

Reducing the amount of Xanthan gum causes them to fall apart when they are frozen. They still make good mush with sugar and milk on them, but as far as frozen muffins go they are completely unacceptable. I am sorry for any inconvenience this may have caused.

I can look into some tapioca flour; that worked well in the waffles. I can try some kuzu starch instead of Xanthan gum. I have recently been alerted to some benefits of using some rice flour in with Jowar or Sorghum flour for improving structural integrity. I’ll post an update when I have a (partially) acceptable solution figured out.