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Published byMae Barrett Modified over 9 years ago
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Making Muffins Breads Unit Culinary Foundations Lee’s Summit West High School Ms. Hornyan
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A type of Quick Bread Leavened with baking powder A drop batter Use muffin method of mixing Be careful in measuring Limit stirring to prevent toughness
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Mix dry ingredients and liquid ingredients in separate bowls before mixing together. Make a well in the dry ingredients and then pour the liquid into the well; this process preserves the tenderness of the product and requires less mixing when the two mixtures are blended.
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Mix with a wooden spoon until ingredients are just mixed and batter is still a little lumpy.
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Portion out muffins using 2 tablespoons or fill about 2/3 to ¾ of the muffin cup. If you don’t have enough batter to fill all 12 cups; fill the remaining with water Click the video to view
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Bake at 400° F for 20 minutes or until golden brown.
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As soon as possible, tilt muffins on their side so they will be easy to remove from the pan.
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Compare size, shape, color
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Tunnels
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Eat and Enjoy!!
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