While watching the demo, please think about similarities and differences to the biscuit demo/lab last week.
Muffin Method
Signs of a quality muffin:
Testing for doneness:
True Muffins
Muffin Method
- Check height of the oven racks and preheat the oven. Why is this important? Why can’t you do this after you make the batter?
- Prepare the MUFFIN pans - grease the bottom of pans or use muffin papers.
- Combine the dry ingredients in large bowl and set aside. Note: In muffin method sugar is part of the dry ingredients.
- Combine the wet ingredients in a separate small bowl. Note: Wet ingredients include the liquid fat, milk and the eggs.
- Make a well in the dry ingredients.
- Add all wet ingredients at once. How does this compare to the biscuit method?
- Stir until just wet or moist. Batter will be lumpy. Add frozen fruit at this step if using. What happens when you over mix?
- Fill the muffin tins 2/3 full. Why not to the top?
- Bake for the time specified. Less is better and
- Test for doneness
- Allow to cool before you remove from pans or removing the paper.
Signs of a quality muffin:
- No tunnels
- Pebbled surface
- Golden brown colour
- Moist, tender crumb
- Not dry, crumbly or tough
Testing for doneness:
- Golden brown colour
- Toothpick test
- Firm to touch
True Muffins
- It’s NOT the muffin method if it asks you to cream the fat and sugar together, uses solid fat or uses and electric mixer
- Ingredients – low in fat and sugar
- Mixing is the muffin method, by hand with liquid fat (oil or melted butter/margarine)