1. Muffins 8 th Grade Home & Careers Mrs. Bower

2. What is a Quick Bread? Uses baking soda/powder for leavening. Baked as soon as its mixed – no rising time.

3. Muffin Method A way of mixing batters for quick breads, cookies and cakes.

4. Step 1 – Bowl 1: Dry Ingredients

5. Step 2 – Bowl 2: Wet Ingredients

6. Step 3: Add wet ingredients to dry ingredients, mix only until moistened. Your batter will still look lumpy. ***Over mixing causes peaked top and tunnels inside.

7. Pan Preparations Muffin liners Grease Grease/flour

8. Doneness Tests Color-golden brown Pulled slightly away from sides of pan Tooth pick test Lightly touch center – it should bounce back

9. Muffin Characteristics Rounded, bumpy top – no peaks Golden brown No tunnels Tender texture Good Muffin Bad Muffin

11. Muffin Evaluation