Muffins

^P Sift the dry ingredients into a separate ^^

mixing bowl. Add sifted, dry ingredients to the liquid and sugar mixture.

Combine and blend the liquid ingredients with the sugar until smooth.

Mix together until the dry ingredients are just moistened. Do not overmix. This will make the batter tough. The batter should look lumpy.

Mix together until the dry ingredients are just moistened. Do not overmix. This will make the batter tough. The batter should look lumpy.

Combine and blend the liquid ingredients with the sugar until smooth.

Creaming Method

When you prepare cake-like muffins made with solid shortening, you will need to use the creaming method of mixing. The creaming method involves combining the sugar and fat first until light and fluffy.

When you cream muffins, use these steps:

1. Scale the ingredients.

2. Sift the dry ingredients into a separate mixing bowl and set aside.

3. Combine the solid fat and the sugar in the mixing bowl until smooth, fluffy, and creamy. Use the paddle attachment on the mixer.

4. Add the eggs one at a time. Blend well after each addition.

5. Add the flour and liquid ingredients alternately in approximately three parts. Continue to mix until the batter is smooth.

Dividing Muffin Batter

Dividing the muffin batter involves transferring the batter from the bench mixing bowl into individual muffin pans. Use a portion scoop to divide, or pan up, the muffins, scraping up the side and upper edge of the mixing bowl to level off the scoop.

It is important to divide the batter evenly. Using a portion scoop can help achieve this. You also can drop the batter into the pan by hand. To do this well requires practice. Fill the pans 1/2 to 3/4 full. Leave enough space for the muffins to rise as they bake.

You may want to line each muffin pan with baking cups. A baking cup is a paper lining that keeps the muffin from sticking to the muffin pan.

you portion muffin batter?

Uniform Sizes Muffins should be uniform in size when they are baked. How can you help ensure this?

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