1. Step by Step Directions FCS Class
Making Muffins
Step by Step Directions
FCS Class

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

11. Muffin Evaluation