1. The MUFFIN Method

2. The MUFFIN Method
Lightly mixing liquid ingredients into dry ingredients creates a product with a slightly COARSE yet TENDER texture.
Quick breads made with the muffin method:
Pancakes
Muffins
Some Coffee Cakes
Fruit/Nut Loaves
Spoon Bread

3. POUR vs. DROP Batters
POUR:
Waffles
Pancakes
Popovers
DROP:
Muffins
A basic muffin recipe can be altered in many ways, with fruits or nuts added for variety!

4. Why do we use the MUFFIN method?
The challenge is to avoid OVERMIXING!
These recipes contain very little fat (tenderizing)
BEATING muffin recipes yields a chewy, heavy texture, with lots of tunnels inside and peaks on top

5. The MUFFIN Method Measure all ingredients accurately.
Sift the dry ingredients together in a mixing bowl.
Using the back of a spoon, make a well in the center of the dry mixture.
In a small bowl, beat all liquid ingredients until well-blended.
Pour the liquid ALL AT ONCE into the dry ingredients.
Fold in the dry ingredients until they are just moistened. Use as few strokes as possible.

6. Then what?
Gently spoon the batter in greased or papered muffin tins (or loaf pans).
Fill no more than 2/3 of the way full!

7. A good muffin… Light, evenly browned crust Rounded, pebbly tops
Symmetrical shape
Uniform texture

8. A bad muffin… Top has peaks Low volume Inside is chewy and heavy
Has lots of TUNNELS inside
A tunnel is an air space in the batter!