All you need to do is mix the ingredients so the flour and other ingredients are well blended. Scrape the sides of the bowl with a spatula to get any flour that may have stuck to the side of the bowl. Other than that you can stir until the cows come home and you'll have flattened muffins.Answer
Something called "tunneling" will result if the batter is over mixed. This is when you get holes and hollow spaces in your muffins while baking, hence, the flat muffin syndrome.
That is exactly what I would have done
The primary leavening in muffins is baking powder/ soda. (Dependent on the style of muffins) The technical term for mixing any dough is "machining". This term is used by many bakers and is used in professional cook books as something not to do when preparing muffins, biscuits and the like.
The reason is simple; the leavening is metered according to the amount of water used. The method of incorporating the moisture to the dry ingredients is "folding" to the point that the moisture is absorbed. The truth is that the water is never completely absorbed until the cooking phase. The leavening needs to absorb the water slowly to allow a "timed release" of the power of the leavening in conjunction to the heat of the oven. If the dough is over "machined", the leavening is forced to absorb the liquid faster preventing it to rise in the oven. The "holes" mentioned above is due to the leavening acting too fast causing pockets of air. (you will probably notice that the end resulting muffin is very dry too)
A good tip: mix the dry ingredients thoroughly first with a wire whisk before the introduction of any fluid.
Another effect of stirring is the development of the gluten in the flour. Tough, chewy muffins (and pancakes) are (usually) the result of over mixing. Hence the admonition to "fold" the wet into the dry, to a "just mixed" consistency. In practice, stop mixing just before the batter is "completely mixed" and the last few bits of manipulation to get the batter into the cups and scraped off the side of the bowl will provide the last three or four strokes needed to complete the mixing. If you pay attention you will note a slightly different consistency to the last muffin filled from the first muffin filled. A typical stopping point is when a few small, pea sized clumps of unmixed flour remain in the batter. A smooth, lump free batter is too far gone for a light muffin. Light touch, light touch, light touch; that is the muffin mantra.
It depends on the size of the muffin, the number of calories, the amount of fat and amount of fiber. Safeway's bran muffin is 11 Weight Watcher points. The below link is for a really good (and moist) bran muffin recipe that is 5 Weight Watcher points per muffin.
yes it can
You can make savory muffins that you can lessen the amount of sugar and salt. Maybe a lemon muffin too or oatmeal muffin.
Yes. Use the equal amount.
Try just mixing the muffin mix until it is lumpy, not smooth. Sometimes, over-stirring the mix can contribute to dryness. Also, make sure you add the prescribed amount of liquid. If a large egg is recommended, make sure you have at least 1/4 c of egg (or egg plus liquid). I prefer to add milk rather than water.
a quality muffin should be: 1. moist 2. golden in color 3. cake like in texture
The corn muffin is the official state muffin of Massachusetts. The blueberry muffin is the official state muffin of Minnesota. The apple muffin is the official state muffin of New York.
It depends. A muffin like a corn muffin or a bran muffin is considered more of a bread. A muffin like an apple cinnamon muffin or a chocolate chip muffin is considered more of a cake.
The cranberry muffin is New Jersey's state muffin.
Oh do you know the muffin man,The muffin man, the muffin man?Oh do you know the muffin man,That lives in Drury Lane?Yes I know the muffin man,The muffin man, the muffin man.Yes I know the muffin man,That lives in Drury Lane.
Muffin in french is still '' muffin".
: First Person: : : "Do you know the muffin man, the muffin man, the muffin man? : Do you know the muffin man who lives in Drury Lane?" Second Person: : "Yes, I know the muffin man, the muffin man, the muffin man; : Oh, yes, I know the muffin man, who lives in Drury Lane." Together: : "Then two of us know the muffin man, the muffin man,"
In 1988, Minnesota designated the blueberry muffin as their state muffin.
Hard to believe, but no state claims the chocolata muffin as its state muffin.
the poop muffin. TASTY!!! :] Even if that is funny, the actual muffin of Minnesota is the blueberry muffin.
Do you know the Muffin man, the Muffin man, the Muffin man Do you know the Muffin man who lives in Drury Lane?
Not every state has a state muffin, but Minnesota is one of the lucky ones. It's state muffin is the blueberry muffin.
skeeter muffin skeeter muffin skeeter muffin
Arizonas state muffin is the chocolate chip muffin!
it is a muffin with schizz in it.
English: "muffin" Italian: "focaccina"
The coconut muffin.