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Making Muffins

Making Muffins. Breads Unit Culinary Foundations Lee’s Summit West High School Ms. Hornyan. 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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Making Muffins

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  1. Making Muffins Breads Unit Culinary Foundations Lee’s Summit West High School Ms. Hornyan

  2. 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

  3. 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.

  4. Mix with a wooden spoon until ingredients are just mixed and batter is still a little lumpy.

  5. 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

  6. Bake at 400° F for 20 minutes or until golden brown.

  7. As soon as possible, tilt muffins on their side so they will be easy to remove from the pan.

  8. Compare size, shape, color

  9. Tunnels

  10. Eat and Enjoy!!

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