does baking powder have a shelf life? just realized mine is 5 yrs old and not sure if I need to...
- Thread starter randi
- Start date
Aiieeee!! 5 years??? Well, maybe you'll be lucky if it was never opened. Baking powder
ideally should be replaced every 6-12 months, sooner if in a humid climate. When living in FL, I had to replace it every 3 months or so. I always do the hot water test Val mentioned before baking anything. It should bubble/fizzle immediately.
ideally should be replaced every 6-12 months, sooner if in a humid climate. When living in FL, I had to replace it every 3 months or so. I always do the hot water test Val mentioned before baking anything. It should bubble/fizzle immediately.
the muffins were already mixed when I discovered the date. fortunately, they did rise.. ....
lucky me! I'll get to the store tomorrow and replace it with something a bit younger...
thanks for the info.
if these muffins are as good as I remember, I'll post the recipe tomorrow. they're blueberry yogurt muffins. obviously, I haven't been baking in some time.
lucky me! I'll get to the store tomorrow and replace it with something a bit younger...
thanks for the info.if these muffins are as good as I remember, I'll post the recipe tomorrow. they're blueberry yogurt muffins. obviously, I haven't been baking in some time.
richard-in-cincy
Well-known member
LOL. Marg, I'm with you. My can is at least 3 years old and still works fine.
It's scientifically impossible for 2 chemicals to do anything if the catalysts are not present...
heat and moisture. (I should say THE 2 chemicals) I have stored BP in the Caribbean, definitely in the real heat, for years, big years, but tightly capped. It was still chemically the same as when I bought it and it worked just fine.
The oldest one, I eventually threw out because it was a can, from England, where they still used the old storage method rather than plastic. THe can just became ugly but the contents were still usable.
I doubt that we would find any scientific evidence that BP needs to be chucked with age. BUt I'm sure the manufacturers would wish we could.
heat and moisture. (I should say THE 2 chemicals) I have stored BP in the Caribbean, definitely in the real heat, for years, big years, but tightly capped. It was still chemically the same as when I bought it and it worked just fine.
The oldest one, I eventually threw out because it was a can, from England, where they still used the old storage method rather than plastic. THe can just became ugly but the contents were still usable.
I doubt that we would find any scientific evidence that BP needs to be chucked with age. BUt I'm sure the manufacturers would wish we could.
I did Val's "fiz test" this morning and we had fiz! '-)) as for the muffins...
they will need a tweek or two before posting. they are just OK and certainly could be a lot better.
it's obvious I need to go through my cabinets and check for really old stuff. I replaced my flour a couple of weeks ago as that had to be 3-4 years old. same with the sugar's age but that seems to be fine. who knows what else is lurking in there, it's a tad scary at times. smileys/wink.gif)
they will need a tweek or two before posting. they are just OK and certainly could be a lot better.
it's obvious I need to go through my cabinets and check for really old stuff. I replaced my flour a couple of weeks ago as that had to be 3-4 years old. same with the sugar's age but that seems to be fine. who knows what else is lurking in there, it's a tad scary at times. smileys/wink.gif)
Gretchen, it never occured to me that it could be "that" old. I didn't notice until I saw the...
trader joe's sticker on the bottom when I was putting it away. I didn't know how to test it anyway, that's why I posted.
I'm making your moussaka recipe tomorrow and looking forward to the first greek food I've had since I move here smileys/smile.gif
trader joe's sticker on the bottom when I was putting it away. I didn't know how to test it anyway, that's why I posted.
I'm making your moussaka recipe tomorrow and looking forward to the first greek food I've had since I move here smileys/smile.gif
When I lived in FL, mine always went bad after 3 months. It was tightly covered and
in a cool place. No moisture ever got in from my hands - had to be from the climate. However, now that I live in NC, it's lasting much longer - so far I've had one for 6 months - will be interested to see how much longer it lasts, although it's almost empty.
Once I bought a brand new can and it was not active from the start! (in FL). That's why I always test it now, even right from the store.
in a cool place. No moisture ever got in from my hands - had to be from the climate. However, now that I live in NC, it's lasting much longer - so far I've had one for 6 months - will be interested to see how much longer it lasts, although it's almost empty.
Once I bought a brand new can and it was not active from the start! (in FL). That's why I always test it now, even right from the store.
I'd love to see it. here's the recipe I used: Blueberry Yogurt Muffins...
Blueberry Yogurt Muffins Recipe
2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup orange juice
1 tablespoon oil
1 teaspoon vanilla
1 (8 ounce) carton low-fat vanilla yogurt
1 1/2 cups blueberries
stir together dry ingredients.
Combine remaining ingredients except blueberries; add to dry mixture.
Fold blueberries into muffin batter.
Put into muffin cups and sprinkle with additional sugar.
Bake at 400 degrees for 18 minutes.
what it needs is another 1/4 cup liquid and maybe a bit of sugar.
I'm on a seriously low carb diet and wheat & sugar are my arch enemies right now. (can't wait to get through this one :-0) I'm trying to make some healthy, fun stuff for Don.
I'm also trying some recipes that are wheat free, using millet flour, etc. so I can get away with one now and then.
of course, what I want to make are croissants, pane au chocolate, danish pasteries..... and the list goes on.... '-)
Blueberry Yogurt Muffins Recipe
2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup orange juice
1 tablespoon oil
1 teaspoon vanilla
1 (8 ounce) carton low-fat vanilla yogurt
1 1/2 cups blueberries
stir together dry ingredients.
Combine remaining ingredients except blueberries; add to dry mixture.
Fold blueberries into muffin batter.
Put into muffin cups and sprinkle with additional sugar.
Bake at 400 degrees for 18 minutes.
what it needs is another 1/4 cup liquid and maybe a bit of sugar.
I'm on a seriously low carb diet and wheat & sugar are my arch enemies right now. (can't wait to get through this one :-0) I'm trying to make some healthy, fun stuff for Don.
I'm also trying some recipes that are wheat free, using millet flour, etc. so I can get away with one now and then.
of course, what I want to make are croissants, pane au chocolate, danish pasteries..... and the list goes on.... '-)
Unfortunately, the recipe I use has more sugar and fat than yours, but I'll post it anyway. (Doesn't
your recipe have any flour in it???)
BLUEBERRY MUFFINS (Jordan Marsh)
Note: I add 1 tsp lemon zest to the batter.
1/2 cup butter (room temperature)
1 cup sugar
2 eggs (room temperature)
2 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup milk (I used 1/2 cup plus 1 Tbsp)
1 teaspoon vanilla extract
2 1/2 cups blueberries (I used 2 cups frozen blueberries, unthawed, tossed with 1 Tbsp flour)
sugar, for sprinkling tops of muffins (I omitted this)
Grease 12 cup muffin pan. (I buttered the top of the pan also, and used muffin liners).
Preheat oven to 375.
In large bowl with mixer at medium speed, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine flour, baking powder and salt.
Add alternately to creamed mixture with milk and vanilla.
Crush 1/2 cup berries and add to batter. (I omitted this)
Fold remaining berries into batter and spoon into muffin pan.
Sprinkle with sugar. (I omitted this).
Bake 30 minutes or until toothpick inserted in center comes out clean.
Cool in pan 5 minutes and turn onto wire rack.
12 servings
your recipe have any flour in it???)
BLUEBERRY MUFFINS (Jordan Marsh)
Note: I add 1 tsp lemon zest to the batter.
1/2 cup butter (room temperature)
1 cup sugar
2 eggs (room temperature)
2 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup milk (I used 1/2 cup plus 1 Tbsp)
1 teaspoon vanilla extract
2 1/2 cups blueberries (I used 2 cups frozen blueberries, unthawed, tossed with 1 Tbsp flour)
sugar, for sprinkling tops of muffins (I omitted this)
Grease 12 cup muffin pan. (I buttered the top of the pan also, and used muffin liners).
Preheat oven to 375.
In large bowl with mixer at medium speed, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine flour, baking powder and salt.
Add alternately to creamed mixture with milk and vanilla.
Crush 1/2 cup berries and add to batter. (I omitted this)
Fold remaining berries into batter and spoon into muffin pan.
Sprinkle with sugar. (I omitted this).
Bake 30 minutes or until toothpick inserted in center comes out clean.
Cool in pan 5 minutes and turn onto wire rack.
12 servings
Check these out - they were highly rated...
http://www.calorieking.com/recipes/Baking/Cakes-Cookies-Muffins/Whole-Wheat-Blueberry-Muffins_Y2lkPTcmc2lkPTMzJnJpZD02ODg.html
http://www.calorieking.com/recipes/Baking/Cakes-Cookies-Muffins/Whole-Wheat-Blueberry-Muffins_Y2lkPTcmc2lkPTMzJnJpZD02ODg.html
I know.The recommended "use by" date is on them now. I bake SO little that I have
taken to buying very small cans of BP. It is entirely possible that a can that is unopened, or even one stored opened could be good. But my point was that if it is old and suddenly you are going to make something, you really don't want to take the risk that it isn't going to provide the leavening.
I'm making the moussaka this week-end also to freeze for our beach trip. I really think you'll love it.
taken to buying very small cans of BP. It is entirely possible that a can that is unopened, or even one stored opened could be good. But my point was that if it is old and suddenly you are going to make something, you really don't want to take the risk that it isn't going to provide the leavening.
I'm making the moussaka this week-end also to freeze for our beach trip. I really think you'll love it.