When my lab partner and I used guar gum as a gluten replacer in the gluten free muffins lab, we were pleasantly surprised when our muffins came out of the over looking like, well, regular muffins. So when it came time to make our own recipe, we decided to stick with guar gum and just add a little lemon juice and poppy seeds. But this time, our muffins came out looking a little… odd. Any thoughts on how/why this happened? Did anyone else come up with a delicious (looking) muffin?
These are what the poppy lemon seed muffins looked like, as compared to our original batch with guar gum, in the top right corner.
It could probably have something to do with the acid that is in lemons and its reaction to the other ingredients in the muffins.
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