Use Diagrams As you read through this section, write down the main idea. Write down any facts, explanations, or examples you find in the text. Start at the main idea and draw arrows to the information that directly supports it. Then, draw arrows from these examples to any information that supports them.
Read to Learn Key Concepts
• Explain the blending and creaming methods of mixing muffins.
• Describe how to make quality loaf quick breads.
• Outline the steps used to bake quality muffins.
Muffins use the blending or creaming mixing methods. Knowing how to prepare quality muffins is a useful skill for a foodservice employee.
As you read, use a tree diagram like this one to list the quality characteristics of muffins.
Quality Characteristics of Muffins
^ English Language Arts
NCTE 5 Use different writing process elements to communicate.
NCTM Number and Operations Compute fluently and make reasonable estimates.
NSESB Develop an understanding of chemical reactions.
NCTE National Council of Teachers of English
NCTM National Council of Teachers of Mathematics NSES National Science Education Standards
NCSS National Council for the Social Studies
/S^ Graphic Organizer Go to this book's Online Learning Center at glencoe.com for a printable graphic organizer.
Muffins can be bread- or cake-like in texture. This depends on the method that is used to mix the ingredients. Muffins can be different shapes and sizes. Muffins usually have fruit or nuts added to the mixture to add flavor and texture to the baked product.
The blending method is used to produce muffins, loaf breads, pancakes, and waffles. The blending method involves using oil or liquid fat to blend the ingredients. Batters for these baked goods are sometimes interchangeable. For example, bran muffin batter can be poured into a loaf pan instead of a muffin pan. The end result is bran loaf bread instead of bran muffins. You would need only to adjust the baking time.
The basic ingredients in muffins are flour, leavening agent, eggs, oil, sugar, salt, and a liquid. Flour blends may be used to increase the nutritional value of the product.
Muffins are made from a drop batter. They are leavened by a leavening agent, such as baking powder. The structure of the muffin is achieved when the flour, starches, gluten, and egg proteins coagulate during heating.
Use Liners To bake muffins that have a moist, tender exterior, line the muffin pans with paper cups. If you want muffins with a crust, omit the liners. Instead, grease the bottoms and sides of the muffin pans.
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