Magnificent Muffin Baking Hints

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Title: Magnificent Muffin Baking Hints
Categories: Info, Pickell, Muffins
Yield: 1 Info.


Baking a magnificent muffin is quick and easy. All you need is some
basic equipment and an understanding of how to prepare your batter.

The basis of muffin baking is to create a DRY and a MOIST mixture in
separate bowls. They are then combined quickly with a minimum amount
of stirring. You want to moisten the dry mixture, but still have a
lumpy batter. The batter should then be put immediately into the
muffin tins and baked with careful attention to the required oven
temperature.

Here are a few quick tips for baking a magnificent muffin:

Remember that there is a very real difference between 'All-Purpose
Flour' and 'Cake and Pastry Flour'. Be sure to use the type specified
for the recipe.

Even if you buy pre-sifted flour, you will get better results by
sifting and then measuring.

DO NOT OVERMIX you batter or the result will be a tough muffin with
poor texture.

When combining the moist and dry mixtures, always make a well in the
dry and pour the moist into the well. Stir the two until combined,
but still lumpy.

Prepare the cups by greasing lightly. If you have non stick, no
greasing is necessary.

ALWAYS preheat your oven.

If you have muffin cups that do not have batter in them, fill them
half way with water while the tray is in the oven. This will make
sure that the muffins will bake evenly.

Always test your muffins for doneness. A muffin shoul not be spongy
on the top but should be spring to firm. A Toothpick inserted in the
center of the muffin should come out clean if it is completely baked.

Baked muffins should be cooled briefly in the muffin tins and then
removed to racks.

If you are planning on FREEZING, be sure they are completely cooled
to room temperature before you wrap then in foil and freeze them.

Source: Magnificent Muffins Cookbook

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