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• produce a quality muffin.
• know the muffin method of mixing.

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.

GLOSSARY

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REVIEW

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Why does an over stirred muffin mix produce a muffin that is smooth, "tunnelly", with a cone top?

Jenny was mixing a batch of muffins with an electric mixer. The telephone rang and she went and answered it. She returned five minutes later and baked the muffins. Jenny's muffins were not "normal". What did the resulting muffins look like, and what should she have done differently?

Donnie, a fellow cooking student was cooking his world famous Paris muffins. As he put the muffins in the oven he wondered, "Gee, what provides the structure in my beautiful muffins?"

When making muffins is it better to use bread flour or all-purpose flour?

How does the absence of baking powder effect the grain of the muffins? Why?

What is the effect of adding excessive amounts of baking powder to the batter?

Describe how the absence of egg effects the quality of a muffin?

Why is liquid fat added to muffins?

What is the affect of sugar on the color and crispness of muffins?

What is the approximate liquid to flour ratio of a muffin batter?

Why might tunnels form in muffins? Explain.

A lean muffin recipe was overmixed. What was the affect and probable reason for it?

Why can rich muffins containing more sugar and fat, tolerate more mixing without adverse effects on texture?

Describe the texture of the cornmeal muffins made in class compared with the richer plain muffin.

Indicate the probable trend in the above image. Discuss the likely reason for the effect.

In muffin mixing, how does stirring effect tenderness and the appearance of tunnels?

How does the flavor of a muffin vary due to leavening agents?

How does microwave or convection baking effect on muffin quality?

What is the function of each ingredient in a muffin?

How does the ratio of sugar and fat to flour effect the amount of stirring desirable in a muffin?

What is the reason that cream puffs do not rise in the oven? Why does fat separate from the dough during baking?

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Updated: Wednesday, October 24, 2007.