Rocedure Muffin Method

1. Sift together the dry ingredients (see Figure 31.1).

2. Combine all liquid ingredients, including melted fat or oil.

3. Add the liquids to the dry ingredients and mix just until all the flour is moistened. The batter will look lumpy. Do not overmix.

4. Pan and bake immediately. The dry and liquid mixtures may be prepared in advance. Once they are combined, the batter should be baked without delay, or loss of volume may result. When portioning batter into muffin tins, be careful not to stir the mix and toughen it. Scoop the batter from the outside edge for best results.

Figure 31.1 The muffin method.

Figure 31.1 The muffin method.

(a) Sift together the dry ingredients.

(b) Add the combined liquid ingredients to the dry ingredients and mix just until the flour is moistened.

(c) Pan and bake immediately. Scoop the batter from the outside edge to minimize additional mixing.

(a) Sift together the dry ingredients.

(b) Add the combined liquid ingredients to the dry ingredients and mix just until the flour is moistened.

(c) Pan and bake immediately. Scoop the batter from the outside edge to minimize additional mixing.

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