| Food & Ingredients | | | Educ. Serv. | | | Glossary | | | References | | | Images | FAQ |
|---|
Beverages
Bread
Carbohydrates
Cereals
Creampuffs
Crystallization
Egg
Energy
Fats & Oils
Flour Mixtures
Food Systems
Fruits & Vegetables
Leavening
Meat, Fish, Poultry
Milk
Muffins
Pastry
pH
Popover
Protein
Quickbreads
Safety
Sensory
Shortened Cake
Sponge Cakes
Starchs
Sugars
Vegetable Gums
Water
| to Top |
| OBJECTIVES The learner will be able to -- | to Top |
- produce a quality muffin.
- know the muffin method of mixing.
| CONTENT | to Top |
The muffin method of mixing is essentially homogeneously mixing all dry ingredients (flour, baking powder and salt) and than mixing all liquid ingredients (oil, egg, milk) and add together.
Muffins themselves are a quickbread. Over the years this quickbread has changed from the standard of liquid and flour ingredients which are chemically leavened to a product which may be more cake like.
| GLOSSARY | to Top |
| REVIEW | to Top |
| to Top |
Updated: Wednesday, July 22, 2009.
OSU Disclaimer.