Baking powder is a combination of
baking soda plus other things, most importantly a dry acid.
It is
also a leavening agent and when liquid is added it produces the reaction
necessary to release the carbon dioxide to allow baked goods to rise.
Double acting baking powder is most common type in the
U.S.
The first action is the release of gas when the liquid is
added.
The second action is when gas is released during baking.
Thus the double acting.
RECIPE:
CARROT MUFFINS
1c
+ 2 T whole wheat pastry
flour
1c + 2 T unbleached all
purpose flour
3/4 c Thompson raisins
1/4 c + 2 T firmly packed light
brown sugar
1 1/4 t. baking powder
1/4 t. sea salt
1 c skim milk
1 c shredded carrots
1 egg
1/4 c butter melted
Preheat oven to
375°F.
Spray 12 - 2 3/4" muffin cups with nonstick cooking
spray.
Mix together flour, raisins,
cane juice, baking powder and sea salt.
In
second bowl, mix together remaining ingredients. Add liquid to dry
mixing together just enough to combine.
Spoon into
muffin tin and bake 20-25 min til toothpick comes out clean. Let
stand 5 min then remove and cool completely.
