Muffins

Blueberry Muffins

Chocolate Chip Banana Muffins





===This week will be our first BAKING LAB!!! During lab this week as well as next week's Scone lab we will use the iPads in the kitchen to document the baking process. Attached you will find the requirements for the visual recipe lab in case you misplaced the copy given to you in class.===



[|Visit this website for an example of what a professional visual recipe looks like!!]

__For this weeks lab we are going to use the...__ Muffin Mixing Method

The challenge with making muffins is to avoid over mixing! Because the recipes contain little fat as tenderizers, beating the ingredients produces chewy, heavy texture. To avoid over mixing follow these steps:

1. Measure all ingredients accurately.

2. Sift the dry ingredients together in a mixing bowl. If you're using whole-grain flour, blend ingredients thoroughly with a spoon or whisk instead.

3. Using the back of a spoon, make a well in the center of the dry mixture.



4. In a small bowl, beat all liquid ingredients eggs, milk or water, oil or melted fat, and flavorings- until well blended.

5. Pour the liquid all at once into the well in the dry ingredients. Fold in the dry ingredients just until they are moistened. Use as few strokes as possible. A few floury streaks can remain, and the batter should be lumpy.

When filling your muffin pan, only fill 2/3 full to prevent overflowing! If your batter does not stretch to all 12 cups fill the remaining cups with 2/3 water. This will help bake your muffins evenly and avoid scorching the pan after it has been greased. Filling your cups with water will make your pan easier to clean.

Convection Oven conversion When baking in the convection oven follow these 2 rules: - Reduce the temperature by 25 degrees - Bake the recipe for 3/4 of the original time (multiply the time by .75 for the new number)

A perfectly baked muffin should have the following characteristics:
 * Lightly Browned
 * Rounded, pebby tops
 * Symmetrical shape
 * Fine, light, and tender on the inside

Muffins are best served fresh and warm. Wait until muffin pan is cooled before removing muffins onto your cooling rack.

Blueberry Muffins

You will "fold in" the blueberries to your batter. "Fold in" is a gentle mixing technique. You will use your rubber scraper to complete this task.

The Blueberry Muffin recipe calls for orange zest. [| Watch the following video to learn how to zest and orange.]

Chocolate Chip Banana Muffins media type="custom" key="22945550" align="center"

You will "fold in" the bananas and chocolate chips into your batter. "Fold in" is a gentle mixing technique. You will use your rubber scraper to complete this task.