The Muffin Method (a Quick Bread)

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The Muffin Method (a Quick Bread)

• Culinary Basics Class
• LSHS

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Advantages of the Muffin Method

• Quick
• Easy
• Inexpensive
• Anyone can make muffins
• A great variety of choices

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Recipes that use the Muffin Method

• Pancakes
• Waffles
• Crepes
• Cornbread
• Muffins
• Fruit Breads such as zucchini bread, banana
  bread, and pumpkin bread
• Wacky Cocoa Cake

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What Defines the Muffin Method

• Its all about the mixing technique and the
  order the ingredients are added.

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Muffin Method

• A simple, two-stage mixing method.
• The dry and moist ingredients are mixed
  separately and then blended until the dry
  ingredients just become moist.
• Over-mixing will result in a tough baked product
  riddled with tunnels.

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Purpose of Ingredients

• Eggs
• Flavor
• Color
• Richness
• Tenderness
• Binder
• Leavening

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Purpose of Ingredients

• Milk or Other Liquid
• (The Activator)
• Triggers production of gluten
• Allows leavening to start
• Dissolves sugar
• Moisture

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More about Liquids

• Milk adds richness and increases browning
• Nutrients
• Liquids interact with the leavening agents,
  starting the rising process
• (When liquid is added determines the
  characteristics of the baked good.)

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Purpose of Ingredients

• Fat (Shortening, oil or melted butter)
• Richness
• Flavor Enhancer
• Tenderness
• Brown the crust
• Leavener

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Purpose of Ingredients

• Sugar
• Flavor
• Tenderness
• Rich brown color
• crispness

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Purpose of Ingredients

• Flour
• Structure (without flour baked goods would fall
  apart)
• Gluten effects the texture and rising.
• (When mixed with liquid, protein in flour forms
  an elastic web of gluten. The higher the
  protein, the higher the gluten.)

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Purpose of Ingredients

• Baking Powder or Baking Soda
• Makes the product rise (through the release of
  carbon dioxide gas that increases the volume of
  bubbles.
• They are called Leavening agents.

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The End

• I hope you enjoy your Muffin Method Lab!
• -Mrs. B

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• Single-Stage Method
• Also known as the quick-mix, one-bowl, or dump
  method.
• All the dry and liquid ingredients are mixed
  together at once.
• Packaged mixes for cakes, biscuits, and other
  baked goods rely on this method.

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Mixing Techniques

• Pastry-Blend Method
• Fat is first cut into flour with a pastry
  blender, or with two knives crisscrossed against
  each other in a scissor-like fashion, to form a
  mealy fat-flour mixture.
• Half the milk and all of the sugar, baking
  powder, and salt are then blended into the
  fat-flour mixture.
• Lastly, eggs and more milk may then be blended
  into the mixture.

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