Baking Using The Muffin Method

Baked goods are a favored food no matter what time of day it is. Whether you like eating muffins for breakfast, banana bread during snack time or cake for dessert, there are plenty of pastries worth making. As you complete your baking program online, you’re learning about the methods that create a delicious dish. One such baking process is the one used to create muffins. Here’s some insight to the muffin method:

Why you should use it
You may have made muffins in the past that came out of the oven looking and smelling amazing. However, when you bit into them, there were all sorts of air pockets known as tunnels. These are the result of not using the right method. Muffins are known for their density. Tunnels are fine in cakes, as those are meant to be light and fluffy.

Basic principles
The muffin method in and of itself is rather simple. The idea is to mix the wet ingredients in one bowl and the dry in another. You then pour the wet over the try and combine, mixing as little as possible. Eggs and sugar are both considered wet. Use a spatula to combine the ingredients. The mixture does not have to be lump-free. If you use a mixer or stir too much, the gluten in the flour develops, creating those tunnels during the baking process.

Using the method
As the name suggests, the muffin method is great for that tasty treat. However, you can use it to create other baked goods as well. The muffin method works best for quick breads, which are traditionally dense. Banana, zucchini and pumpkin bread are perfect examples of items that will benefit from using the method. Note that the key ingredients in these breads (banana, zucchini and pumpkin) should be included in the wet ingredients.

When your mixture is made, pour it into a bread pan instead of a muffin tin. The baking temperature and time will be different with a bread tin. Basically, the temperature will be lower and the cook time longer as the heat has to get through to the center of the mixture.

Saving time
The muffin method of baking is also nice because you can make the batter ahead of time. Mix the wet ingredients in one bowl and the dry in another the night before cooking. Place the wet bowl in the refrigerator and the dry bowl – covered – on the counter. Combine the two and place them in the oven the next day.

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