I've recently started cooking and baking by weight, rather than by volume and am now completely obsessed with my kitchen scale.
The Ratio App is my new favorite reason to love my iPod touch, I'd checked the book out from the library last year, but never got around to buying a copy for home. But the app is only $5 and features a calculator for the ratios that can scale a recipe up or down depending on how much of something you want to make.
I'd all but given up on baking bread at home because every batch of dough turned into a squat dense brick of a loaf. Ratio app + kitchen scale + new yeast = perfect loaves of bread.
Today I experimented with the quick bread ratio to make a banana oat muffin, based on the Joy the Baker recipe I've been using to make banana bread for the past few months. I love the combo of banana and oats and wanted to see if using the ratios would turn out a different product.
And I ended up with perfect muffins!
Banana Oat Muffins
12 ounces flour (I used 4 ounces scottish oats and 8 ounces white whole wheat flour)
12 ounces mashed banana - this was 3 bananas for me, could be more or less depending on size
6 ounces eggs
6 ounces butter (that's 1.5 sticks and kinda crazy, so I used 2 ounces butter and 4 ounces fat free greek yogurt)
3.5 ounces brown sugar
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
Directions: Mix all the wet ingredients well, stir together dry ingredients and then combine. Optional crumb topping: mix 1/4 cup scottish oats + 1/4 cup brown sugar and sprinkle on top
Bake at 350 for 35-45 minutes, until done.