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PDF summary : Add flour, baking powder, salt, sugar and raisins. Mix until dry ingredients are moistened. Grease bottom of muffin tins and fill ? full with batter. Bake at .

Creator : Muffins.doc - Microsoft Word
Creationdate : 2005-April-18
Title : Muffins.doc
Author : babcockt
Producer : Acrobat PDFWriter 5.0 for Windows NT

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Grains of truth about


The name “muffin” either comes from the
German word “muffe” or from the French word
“moufflet”, meaning soft bread. Muffins are called
quick breads because they contain no yeast, and
therefore, they don’t require all of the time spent on
kneading, rising and resting. You can mix muffins from
scratch in about five to ten minutes. If that’s not quite
fast enough for you, try a muffin mix.

A muffin’s shape should have a uniform, well-
rounded top, free from peaks, with no cracks and be
large in proportion to weight. The outside color should
be an even golden brown, and be tender, with a
pebbly or slightly rough and shiny surface. The inside
texture should be moist, tender and light with an even,
round-holed grain. The inside color will be creamy
white or slightly yellow and free from streaks. Muffins
may be varied by adding fruits, nuts, herbs, cheese,
chopped meats or spices to the batter.


Muffins are available from most wholesale and
retail bakers as well as many in-store bakeries. Pre-
packaged muffins can be found in the bread aisle of
your local convenience and grocery stores. Look for a
variety of muffin mixes in the baking aisle of your local

Nutritional value
Muffins are high in complex carbohydrates and

B vitamins. They are often a good source of fiber if
they contain bran, fruits and vegetables and/or are
made with whole wheat flour.

Many commercial and scratch recipes are high
in fat, often containing 5 to 8 grams per muffin. Low-
fat, reduced-fat and no-fat muffins are available in
restaurants and grocery stores. You can also buy low-
to experiment with
fat and no-fat mixes. Try
ingredients, such as egg
substitute, skim milk and low-fat margarine, when
making muffins from scratch.


Pans: Muffins will brown best if shiny metal muffin
pans are used for baking them. Fill the muffin-pan
cups ? full with batter. They will rise above the pan

Tip: Tins should be greased rather heavily on
the bottom for easy removal of muffins. Greasing
the sides very lightly, or not at all, allows the
batter to cling to the tins in rising, thus increasing

Tip: To keep muffins from burning around the
edges, leave one muffin cup empty; fill ? with
cold water before baking.


Mixing: Combine dry and
separately. The egg should be beaten enough to
combine well with the liquid, then all liquids mixed
thoroughly together. Cool melted shortening before it
is added. Under-blending of
produces a muffin with thicker cell walls and a less
tender texture.
The liquid mixture is stirred with the combined
dry ingredients only until the flour is moistened. It is
essential to keep mixing to a minimum, no more than
25 to 30 strokes. The batter should be lumpy not
smooth. Over-mixing might result in peaked tops, a
tough muffin and “tunnels.”


Tip: For high altitudes, reduce baking powder

or soda in the recipe by ¼ teaspoon.

Tip: If using a self-rising flour, omit baking

powder and salt.

Tip: Use an ice cream scoop to fill the cups in
the muffin pan. This will measure your batter
equally for each muffin.

Baking: Preheat the oven before starting to mix the
ingredients. Muffins are usually baked on a high
setting of 425°F for about 20 to 25 minutes. Check the
recipe or package directions for proper setting.


all-purpose flour


Low-Fat Bran Muffins

bran bud cereal
skim milk

1½ cups
1 ? cups

2 tablespoons vegetable oil
1¼ cups
1 tablespoon baking powder
½ teaspoon
¼ cup
½ cup

Mix cereal and milk; let stand 5 minutes. Add
egg and vegetable oil and beat well. Add flour, baking
raisins. Mix until dry
powder, salt, sugar and
ingredients are moistened. Grease bottom of muffin
tins and fill ? full with batter. Bake at 400ºF for 20 to
25 minutes. Loosen from tins and let cool. Makes 12
muffins (12 servings).

Nutrient Analysis: One
approximately: 143 calories, 4 g protein, 28 g
carbohydrates, 5 g dietary fiber, 3 g fat (1 g saturated),
16 mg cholesterol, 61 mcg folate, 3 mg iron, 67 mg
calcium, 289 mg potassium and 278 mg sodium.

Variations of the above recipe:


Surprise Muffins: Fill muffin cups only ½ full;
drop 1 teaspoon of your favorite jelly in the
center of each and add batter to fill cups ? full.
Blueberry Muffins: Fold 1 cup of
blueberries or ¾ cup of well-drained frozen
blueberries (thawed) into batter.
Cranberry-Orange Muffins: Fold 1 tablespoon
grated orange peel and 1 cup cranberries, cut
in half, into batter.


is up,

Tip: When baking

insert a
toothpick into the center of the muffin. If the
toothpick comes out clean, they are done. If not,
continue baking in 2 to 3 minute increments,
checking each time with the toothpick until it
comes out clean.

Tip: When muffins are done, remove them at
once from the muffin tins so they don’t steam and
soften. If they must stand in muffin tins, tip each
one slightly in its cup so steam can evaporate.


Leftovers may

temperature, in a resealable plastic bag or an
airtight container to retain moisture. Reheat and
use within a day or so.



Nut and fruit muffins are at their best if made
the day before using. They should be cooled
completely, wrapped tightly, and kept at room

To freeze muffins, wrap in foil, heavy-duty
plastic wrap or freezer-wrap and press all the air
from package; freeze for up to 3 months.



let stand, wrapped, at


temperature for about 1½ hours.


Tops are peaked and not rounded: Muffins
were baked too long or at too high a temperature.

Muffin is excessively shrunken or dry: Too
little batter was placed in the tin; or, muffins were
baked too long or at too high a temperature.

Muffin texture (inside grain) has tunnels:
Batter was over-mixed. In addition, oven or batter
temperature may have been too high.

Texture is soggy: Batter was over-mixed or

muffin was under-baked.

Tops are

flat and smooth: Oven
temperature was too low; not enough batter was
placed in the tin; or muffins were baked in paper

Crust is too light: Muffins have been under-

baked or baked at too low a temperature.

Revised 2005


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