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.