Muffins are favorites Types Where can you buy the best? What do they cost

Down sides of muffins Calories Cholesterol/fat Serving Sizes

So what is in a muffin?

Flour Gives structure to baked goods The protein in flour combines with a liquid to form an elastic substance called Gluten.

Types of Flour All purpose, usually bleached, works for most baking Whole Wheat—recipes with this also use, all purpose Bread Flour Cake Flour-less gluten, finer product Rye, buckwheat, oats, rice

Buying and Storing Flour Quantity? Quality? Where to store?

Liquid Develops Gluten Promote physical and chemical changes

Types of Liquids Water and Milk—most common Milk makes muffins richer and brown faster Yogurt, Fruit Juice, buttermilk, sour cream

Leaving agents Creates a chemical reaction that makes a product rise or grow larger.

Types of Leavening Agents Air, creaming and beating Steam, liquid is trapped Baking Soda, Reacts with acid, immediately Baking Powder, double acting, some soda some cream of tartar (that’s the acid)reacts during baking Yeast, fungus

Fats Add richness and flavor Brown crusts and tenderness

Types of Fats Solid Fats-Butter, margarine, vegetable shortening, lard Do not use soft spreads Liquid Fats-Oil, Corn, Canola, Vegetable Oil Always use what the recipe says! Do not switch! Oils add moistness not volume

Sweeteners Flavor, Tenderness and Browning

Types of Sweeteners Granulated sugar, can help add aid air and volume Brown sugar, coated with molasses Powdered sugar, frostings Honey, sweeter than sugar Molasses, when sugar is boiled, it forms crystals, molasses is the liquid that is left. Corn Syrup, frosting and candies

Eggs---the multitasker Flavor, color, richness, and tenderness Bind foods together Add volume Sets the structure

Flavorings Add Variety

Types of Flavorings Extracts, vanilla, almond, lemon, maple Dried fruits Nuts Citrus peel---zest Chocolate Flavor

So if you give a Moose Flour Liquid Sweetener Eggs Leavening Flavoring He just might make you a muffin, you bring the jam!!!1