Making Muffins Breads Unit Culinary Foundations Lee’s Summit West High School Ms. Hornyan

Making Muffins

Breads Unit

Culinary Foundations

Lee’s Summit West High School

Ms. Hornyan

A type of Quick Bread

• Leavened with baking powder

• A drop batter• Use muffin method

of mixing• Be careful in

measuring• Limit stirring to

prevent toughness

Mix dry ingredients and liquid ingredients in separate bowls before mixing together. Make a well in the dry ingredients and then pour the liquid into the well; this process preserves the tenderness of the product and requires less mixing when the two mixtures are blended.

Mix with a wooden spoon until ingredients are just mixed and batter is still a little lumpy.

Portion out muffins using 2 tablespoons or fill about 2/3 to ¾ of the muffin cup. If you don’t have enough batter to fill all 12 cups; fill the remaining with water

Click the video to view

Bake at 400° F for 20 minutes or until golden brown.

As soon as possible, tilt muffins on their side so they will be easy to remove from the pan.

Compare size, shape, color

Tunnels

Eat and Enjoy!!