I was a short order cook while working my way through my Undergraduate degree, so since marrying Mrs Mutant I've taken on responsibility for cooking our meals. I particularly enjoy keeping the house full of cakes, breads and muffins.
However I've been frustrated by mould rapidly appearing on some of my muffins. Although this sometimes happens in as little as three days, its very inconsistent in terms of time, and I don't understand what's causing it.
I made several dozen carrot muffins (we juice a lot and muffins are a good use for the pulp) that never developed mould over the two plus weeks it took to consume them. Same thing for apple muffins over a one week horizon. Last Sunday, however, I made two dozen banana muffins, several of which developed mould in three days while in sealed a plastic container, which was never opened (there were plenty of other muffins to be eaten). Other batches of banana muffins moulded in less than a week.
Thinking it was perhaps the self raising flour, I've switched brands, twice now. The recipe I'm using is pretty basic (proportions & actions left out for brevity) :
- Honey (we avoid processed sugar)
- Olive oil
- Self-raising flour
I've tried a couple of brands of different self-raising flour with the same results. Perusing the labels I haven't noticed any preservatives listed. We live in London - is it possible the ingredients don't detail a sufficient level of granularity, and the flour does indeed contain preservatives?
Even so, I'm very puzzled why only my banana muffins mould. I can purchase three dozen ripe bananas for two pounds (after a little negotiating) at a London street market, so I'd like to continue to use this cheap fruit for muffins. But it's only my banana muffins that go bad so quickly.