Quick Breads  Good sources of carbohydrates, protein, B vitamins, iron  Most common quick breads: Muffins Loaf breads Biscuits

Muffins  Prepared using the muffin method of mixing Properly mixing liquid and dry ingredients Properly mixed: have rounded pebbly top, coarse tender texture inside

Muffin Mixing Method  Sift together dry ingredients in a bowl Flour, sugar, baking powder, spices  Make a well in the center of the dry ingredients  Beat all liquid ingredients together in a small bowl until well blended Eggs, milk, water, oil, melted fat, liquid flavorings  Pour the liquid into the well Mix enough to moisten the dry ingredients Batter should be lumpy Few floury spots could remain  Fold in ingredients gently Raisins, chopped nuts, fruit  Don’t over mix: Peaks on top, tough, heavy Insides will have long narrow tunnels

Kinds of Muffins  Fruit  Nuts  Yogurt  Vegetables  Bran

Preparing and Baking Muffins  Grease muffin pans or use liners  Fill cups 2/3 full Overflow or have odd shape is over filled  Test for doneness about 5 minutes before baking time is over  Toothpick inserted in the center comes out clean  Top is nicely browned

Loaf Breads  Can be mixed in same method as muffins  Use many of the same ingredients  Baked in greased loaf pans  Line pan with parchment paper is using dried fruits or nuts  Use toothpick method to check for doneness  Top might crack

Biscuits  Biscuit method- see notes from 3/3 Sift dry ingredients into bowl Cut fat in dry ingredients Make well in center of dry ingredients and add liquid in center Stir until ingredients are moistened and form a soft dough