{"id":8378,"date":"2021-08-17T14:44:18","date_gmt":"2021-08-17T20:44:18","guid":{"rendered":"https:\/\/uwyoextension.org\/uwnutrition\/?post_type=newsletters&p=8378"},"modified":"2023-10-27T11:36:55","modified_gmt":"2023-10-27T17:36:55","slug":"the-muffin-mixing-method","status":"publish","type":"newsletters","link":"https:\/\/uwyoextension.org\/uwnutrition\/newsletters\/the-muffin-mixing-method\/","title":{"rendered":"The Muffin Mixing Method"},"content":{"rendered":"\t\t
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Learning how to make quick breads is easy, but it is crucial to learn the proper methods and techniques.<\/p>\n\n\n\n

What Is A Muffin?<\/strong><\/p>\n\n\n\n

Quick breads get their name because they are bread-like products that are chemically leavened (with baking powder or baking soda) instead of leavened with yeast. This means that they can be made very quickly and easily. A muffin is in the category in the baking world called \u201cquick breads.\u201d<\/p>\n\n\n\n

Muffin Mixing Method<\/strong><\/p>\n\n\n\n

The muffin mixing method is one of the most basic mixing methods utilized in baking. Even though this method identifies muffins in its title, it is not used only for making muffins. The muffin method is applied with a variety of quick breads such as cornbread, pancakes, loaf-type quick breads, waffles, in addition to muffins.<\/p>\n\n\n\n

The muffin mixing method is used for most quick breads that result in a batter rather than a dough. Most quick breads that are made from doughs, such as biscuits and scones, utilize the biscuit mixing method.<\/p>\n\n\n\n

The purpose of this method is to limit the amount of gluten production during the mixing process, keeping quick breads light and tender. To achieve this, the dry ingredients are combined in one bowl, the wet ingredients are combined in a separate bowl, and then the two mixtures are combined together. The batter will look lumpy. Do not attempt to achieve a smooth batter.<\/p>\n\n\n\n

Folding is the technique used to limit over-mixing. To fold, hold the spoon at the top of the bowl and \u2018cut\u2019 down through the middle in a straight line, and then bring the spoon up around one side of the bowl. This helps to prevent too much gluten from forming \u2013 producing a light and fluffy texture and avoiding a chewy, tough texture with \u2018tunnels\u2019 (large gas bubbles). Tunnels are a sure sign of over-mixing your muffin batter.<\/p>\n\n\n\n

Baking Tips<\/strong><\/p>\n\n\n\n

When baking, take out your ingredients ahead of time, so they are at room temperature before beginning, except the biscuit method.<\/p>\n\n\n\n

The fat must be in a liquid state when utilizing the muffin mixing method. If butter, shortening, lard, or coconut oil are used they must be melted.<\/p>\n\n\n\n

If you are finding your fruits\/nuts\/chocolate is sinking to the base of your quick breads, toss the items in flour before adding them into the batter. This will keep them suspended in the batter while it cooks ensuring an even distribution.<\/p>\n\n\n\n

To check if a quick bread is finished, use a toothpick and sink it into the deepest part of the product. If it comes out clean, the product is cooked. Once removed from the oven, the item must immediately be transferred out of the bakeware and placed on a cooling rack to cool; otherwise you will have a soggy bottom on the product.<\/p>\n\n\n\n

The Technique<\/strong><\/p>\n\n\n\n

  1. Measure and sift together dry ingredients (flour, sugar, salt, baking powder\/soda, spices etc.) in a bowl.<\/li>
  2. In a separate bowl, measure and mix together wet ingredients (eggs, milk, cream, liquid fat, vanilla extract, and sugar). Incorporating the sugar with the wet ingredients enables better distribution as the liquid helps the sugar to dissolve.<\/li>
  3. Add wet ingredients into dry ingredients, folding until just combined.<\/li>
  4. Fold in flavorings, such as nuts, bacon, cheese, blueberries.<\/li>
  5. Spoon batter into muffin tin. An ice-cream scoop works well to form even portions.<\/li>
  6. Bake immediately. Once the liquid hydrates the dry ingredients, the chemical leavening activates. If the batter is not cooked immediately, the baked goods will not rise.<\/li><\/ol>\n\n\n\n

    Flavorful Choices<\/strong>

    Here are some sweet and savory flavoring options:<\/p>\n\n\n\n