Muffins

MUFFINS

__For this weeks lab we are going to use the...__ Muffin Mixing Method 1 & 2 The challenge with making muffins is to avoid over mixing! Because the recipes contain little fat as tenderizers, beating the ingredients produces chewy, heavy texture.

3. To avoid over mixing follow these steps:

1. Measure all ingredients accurately.

2. Mix the dry ingredients together in a mixing bowl. If you're using whole-grain flour, blend ingredients thoroughly with a spoon or whisk instead.

3. Using the back of a spoon, make a well in the center of the dry mixture. 4. In a small bowl, beat all liquid ingredients eggs, milk or water, oil or melted fat, and flavorings- until well blended.

5. Pour the liquid all at once into the well in the dry ingredients. Fold in the dry ingredients just until they are moistened. Use as few strokes as possible. A few floury streaks can remain, and the batter should be lumpy.

//Don't forget to spray the pans over a can or sink before filling them!//
 * TIP - Use the SMALL cookie scoop, located in your extra equipment bin, to fill the muffin tines.**

**4 & 8.** When filling your muffin pan, only fill 2/3 full to prevent overflowing! If your batter does not stretch to all 12 cups fill the remaining cups with 2/3 water. This will help bake your muffins evenly and avoid scorching the pan after it has been greased. Filling your cups with water will make your pan easier to clean.

5. A perfectly baked muffin should have the following characteristics:
 * Lightly Browned
 * Rounded, pebby tops
 * Symmetrical shape
 * Fine, light, and tender on the inside

Muffins are best served fresh and warm. Unless the directions state otherwise, baked goods should always be immediately removed from the pan to prevent over baking.

Transfer muffins to a cooling rack or clean towel to cool completely before serving.

Convection Oven conversion When baking in the convection oven follow these 2 rules: - Reduce the temperature by 25 degrees - Bake the recipe for 3/4 of the original time (multiply the time by .75 for the new number)

Blueberry Muffins You will "fold in" the blueberries to your batter. "Fold in" is a gentle mixing technique. You will use your rubber scraper to complete this task. The Blueberry Muffin recipe calls for orange zest. Watch the following video to learn how to zest an orange.

Chocolate Chip Banana Muffins 1. Before adding the bananas to the recipe, use a potato masher to mash them well. There should be no visible large lumps left after you are done mashing.

2, 3 and 4 - Use your recipe to answer the questions

5. You will "fold in" the bananas and chocolate chips into your batter. "Fold in" is a gentle mixing technique. You will use your rubber scraper to complete this task. Go around the edges of the bowl, gently folding the batter into the center until the chips have been combined.

6. Only blend the liquid and dry ingredients until they are combined. DO NOT OVERSTIR!

7. Slice and serve your muffins on plates with a cup of water.

8. Use your recipe to learn more about how to cool your muffins.

Pumpkin Chocolate Chip Muffins 1. What are cloves? Use the link to learn more about this powerful spice.

2. What do you use to fill muffin cups Use a cookie scoop to fill the muffin cups with little mess.

3. What is nutmeg? Use the link to learn more about this spice.

4. What is different about semisweet chips? What's the difference?