http://www.pastrywiz.com/conversion.htm

Here is a link that might be useful: Recipe conversion chart

I think the following is correct

flour - 2 1/2 cups
oats - a little more than 1/2 cup
sugar - 3/4 cup
chips - 1 cup
milk - 1 cup

Temp 375F (convection 340F)

Hi,
According to conversion chart 125g of peanut butter would be 1/2 c. how can that be if 50g of oats is 1/2 c. ? Help.
Sapphires

I haven't checked the measurements since others have done that, but the peanut butter is solid and dense while oats are light and flaky, so if you had 50g of peanut butter and 50g of oats, the peanut butter will occupy a lot less space.

Carol

What Carol said. Remember that the "pint's a pound" rhyme only holds true for water and similarly dense materials.

(I think that rhyme should be outlawed - results in more confusion than help!)

Coming from a metric background I feel confident I can help.

Do you have a kitchen scale? I ask because metric bakers are ahead of the game in recipe consistency because they weigh all their ingredients. Weight is ALWAYS the same whereas volume can give you considerable different weight. Consider flour: if you sift it first then measure out 1 cup it will weigh around 4 oz, if you scoop and level, it will be about 4.5 oz and if you tap it down it can be over 5 oz a 25% difference which can really affect your baked goods.

And for the record, you can never convert weight, ie grams, accurately to volume and, also for the record, 8 FLUID oz is not the same as 8 weight ounces.

Water is the only liquid that weighs the same in grams as it measures in milliliters and one metric cup is 250 ml while one imperial cup is about 237 ml. Gets confusing but I can make it simple :)

So if you have a kitchen scale, here goes

275 grams = 9.7 oz (WEIGHT)
250 g = 8.8 oz weight
150 g = 5.3 oz weight
125 g = 4.4 oz weight
50 g = 1.8 oz weight

Working with weight it will ALWAYS be the same conversion. If you often bake metric recipes the purchase of a scale will make your life so much better and most of the scales on the market today can measure in both oz and grams so you won't even need to do that conversion

Here is a link that might be useful: kitchen scale at BBB just $23.99 with 20% coupon

"Weight is ALWAYS the same..."

Totally disagree!!!! Although for some reason folks who always weight their ingredients seem to assume it is a fact.

A quantity of flour depends a lot on type, and atmospheric conditions (humidity). A given weight OR volume of flour measured in my kitchen (25-30% RH) will contain a lot more flour and a lot less moisture than the same amount measured in a humid climate. I'm constantly tweaking recipes to account for this. There are no absolutes.

Hi Everyone,
Okay here is the ingredients for the recipe I am trying to convert. Maybe this will help. We all know baking is precise so I want the correct measurements and all your opinions will help. I know it list oz too but I am confused. Thanks.

275g/100oz plain flour
50g/2oz oats
1 tbsp baking powder
2 eggs
150g/5oz light brown sugar
2 bananas (200g/7oz), peeled and mashed
125g/4ý oz crunchy peanut butter
50g/2oz butter, melted
250ml/8fl oz milk
150g/5oz Nestle Swirled Milk Chocolate and Peanut Butter Morsels (optional)

Preheat the oven to 190oC/170oC fan oven

At the risk of sounding cranky, the only way to achieve what you want for this muffin recipe is for one of us to actually go into the kitchen and measure out ingredients.

I will do it if that's what you really want, but to bake with British (or in this case Rachel Allen's Irish) recipes, you must purchase a kitchen scale.

There are a gazillion banana peanut butter muffin recipes out there, and while I like Rachel Allen, I'm not convinced her recipe is so exceptional it's worth all the trouble.

Carol

"...the only way to achieve what you want for this muffin recipe is for one of us to actually go into the kitchen and measure out ingredients."

Actually it's easier than that. All you have to do is read the product labels and do some simple math.

Peanut butter - Serving size 2 Tbsp (32g). 2 Tbsp is a fluid ounce, so a half cup, or 4 fl oz, would be 128g. Close enough.

Flour - Serving size 1/4 cup (30g). 275/30/4= roughly 2 1/3 cups.

Light brown sugar - Serving size 1 tsp (4g). So 1 fl oz is 24g. 150g is roughly 6 fl oz or 3/4 cups.

Etc. It's 2 in the morning so please check my math, but you get the idea. And before getting too hung up on "baking is precise" note that not even the recipe is all too precise. An ounce is 28.35 grams, so 50g of oats is not the same as 2oz. I guess close enough is, well, close enough.

I agree with foodonastump that while "baking is precise" muffins are hardly high-art in the baking world. Moving from weight to volume is the antithesis of precise anyway.

I also considered the serving size option but thought it might not be acceptable to the OP. However, it is certainly simpler.

Carol

Repeat after me... Get a scale, use a scale. You really won't be sorry. It's fast, it's accurate.

A scale comes in handy for so many things. If your bread dough makes more than one loaf, or you would like to make smaller loaves from your recipe, scale the dough so you have equal amounts in each loaf. Equal amounts bake in the same amount of time. You won't have one large under-done loaf, and one over-done smaller loaf. I scale dough for dinner rolls, burger buns, and hot dog buns. Being equal in size, they tend to all bake in the same amount of time and look better when done.

When you pan batter for a two- or three-layer cake, all of them will be equal-size if you scale the batter in the pan.

So, is a pound of nuts 3 or is it 3-1/2 cups, as the conversion chart shows. Oddly enough, it always measures a pound when you scale it. Four ounces of cheddar cheese is approx. 1 cup shredded. Does that mean fine, medium or coarse shreds? They each pack differently into a cup. And just how much shredded cheese do you REALLY pack into that cup? If you weigh it AFTER you've filled the cup, it may be 3-ounces if you pack it lightly, or 6 ounces if you pack it tightly.

Depending on how you fill your cup with flour - do you pack it in, scoop and level, or fluff and fill with a spoon and level - you may be off the amount by 20-30-percent one way or the other.

-Grainlady

I'm a scale convert, and am even becoming a metric convert, because my scale does grams, kilograms, ounces and pounds. My King Arthur cookbook gives weights, (as well as volume) but only in pounds and ounces. Well, they'll give a measurement of, say, 1.3 ounces, but my scale breaks down ounces into 0.2 ounces. What am I supposed to do with that .3 ounce? (rhetorical question - I do my best to guess the amount I've placed is somewhere between .2 and .4 ounces, and not fret too much). However, if I'm using a recipe that gives measurements in grams, I'm happy because I know I'll be able to measure that exactly, and one reason I like to bake is I'm anal! lol.

I've read the advice, I believe it was in one of my Dorothy Greenspan cookbooks, that one should use the same measuring method that the author of the recipe says to use. When I first started baking, the cookbooks I read all advised to spoon the flour into the cup, then level off. So that's what I've done for years, until the last few years, when everyone started using the fluff, scoop and level method - that is, everyone that doesn't use weight measurements. So, Sapphires, that being said, if you wanted to follow Greenspan's advise, and she's an excellent person to listen to, use the measurement method that the author of the recipe says, if you want the recipe to come out the way it's intended to. Good luck, and have fun!

Oh, and what Grainlady said. Scales are useful for lots of things. I've even weighed small postage on it before!

Sally

cooksnews, I agree and disagree. Weight IS always the same but with flour as you say, the humidity can affect the AMOUNT of Flour vs water in the given weight.

You may find you have better luck and have to tweak your recipes less, if you either store your flour in airtight canisters or in the freezer. You'll also save your flour going moldy or growing weevils especially if you are in a very humid climate.

Sapphires, that recipe conversion you posted a few posts up has a GLARING error, either mis-typed by you or by them.

The flour should read TEN ounces NOT 100 ounces! But even that is an approximation...

I still say to get a scale. As grainlady says, you can do so much more with a scale that will also effect how your food bakes up especially when it comes to portioning out doughs and batters.

Thank you all for your time, help, kindness and advice.
Sapphires

When europeans have recipes in grams they also have a measuring cup with different ingredients on it so your measuring has to be exact for each ingredient. In other words they use weight instead of simply cups. A gram of flour would be more cups than a gram of something solid like butter or peanut butter.

I would never try to convert it to a cups recipe. You'd need one of their special measuring cups or a scale and to me that would be a hassle.

In Canada we also use grams, but our recipes are much like the cups recipes you use in the States. 450 grams of flour is the same as 450 grams of butter. No special measuring cup except one that has grams instead of cups--or sometimes both-- and no scale required.

I agree with Loves to Cook. Get a scale and cook by weight. Since I started doing that a couple of years ago my recipes have gotten a LOT more consistent.

Flour is a perfect example of why.

A cup of flour, depending on how aerated it is, can weight anywhere from 5 ounces to over 10 ounces.