The Muffin Method

• Muffin Mixing Method

  1. sift dry ingredients into a large bowl
  2. measure the liquid ingredients and mix together
  3. add the liquid ingredients into "well" in the dry ingredients
  4. avoid over mixing
  5. gentle fold in fruit or flavouring
• Over-mixing can cause muffins to:

  • be tough
  • bake unevenly
  • have elongated holes (or tunnels)
  • have peaked tops
• Tunneling


  tunnels and very large air pockets that form inside of muffins and quick breads as a result of overmixing a batter
• Standards for muffins

  • uniform
  • slightly, rounded pebbly tops
  • no peaked tops
  • no smooth tops
  • fine even grain
  • no tunnels
• Muffins are too hard

  • too much flour and not enough liquid
  • 1/4 cup less flour
  • may have stirred too long and hard
  • mix for only 10 seconds
• Muffins are flat or spreading

  • don't fill as full
  • too much liquid in the batter
  • 1/4 cup less liquid
• What is a quick bread?

  bread that uses leavening agents other than yeast & eggs that takes a short amount of time to prepare
• What is leavening agents


  an agent that causes a product to rise

  e.i yeast, eggs, air, baking powder, baking soda
• Types of Batter

  1. pour batter -- liquid consistency (runny)
  2. Drop Batter -- thick consistency
  3. Dough -- soft or stiff
• Biscuit method

  • cutting the shortening or butter into the dry ingredients using a pastry blender or fork
  • creates a layering that produces flakiness
• How to know when muffins are done?

  • light brown on top
  • rounded
  • inserted toothpick comes out clean
• How to know if the biscuit is done?

  • light brown top
  • twice the size
  • inside should be flaky
• How to know if the bread is done?

  • golden brown
  • inside should have small, even air cells and moist
• How to tell if a pancake is done?

  • first side is cooked until air bubbles appear
  • both sides should be browned
• Drop Biscuit


  dropped by the spoonful onto a baking sheet like a cookie dough

  usually fluffier but less flakey than rolled biscuit
• Ways to measure fat

  1. dry measured -- for soft fat
  2. stick method -- pre packaged measuring
  3. water displacement method -- to measure cold, hard fat
• Standards for Biscuits

  • uniform size
  • even golden brown color
  • even risen sides and level top
  • thin crust on top and bottom
  • tender flaky layers
  • should split in half easily
• Scones

  • small British quick bread
  • usually made of wheat, barley or oatmeal with baking powder as a leavening agent
  • basic component of the cream tea or Devonshire Tea