Monday, August 12, 2013

Back to Basics - Muffins & Quick Breads


*When making muffins leave some lumps.  The batter should appear lumpy, not smooth.  A few turfs of flour can remain.  If you over mix, the muffins will be tough with peaked tops and tunnels and -
*Don't overfill the muffin pans.  If you do, the batter will overflow the cups and the muffins will be misshaped.
*Quick breads need to cool thoroughly before slicing.  An overnight waiting period is best for even slices.
*Bake muffins and quick breads just till lightly browned.  If they are overly browned, they will be overbaked, dry and tough.
*Remove muffins form their pans to a wire rack as soon as they come from the oven.  Otherwise, they will steam and become soggy.
*A crack down the center of a quick bread is no mistake - it's traditional for quick breads.

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