This mixing method is used not only for muffins but also for pancakes, waffles, quick loaf breads, and coffee cakes. Loaf breads and coffee cakes are sometimes higher in fat and sugar than muffins, so they can withstand more mixing without toughening.
The muffin method is not as suitable for formulas high in fat and sugar, unlike the cake-mixing method called the creaming method, discussed in Chapter 32. Consequently, quick breads mixed by the muffin method are not as rich and cakelike as many of today's popular muffins, which are closer to cakes than to traditional muffins. Keep this fact in mind as you practice the muffin method with the recipes in this chapter.
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