INGREDIENTS

INSTRUCTIONS

Baking a magnificent muffin is quick and easy.  All you need is some
basic equipment and an understanding of how to prepare your batter.
The basis of muffin baking is to create a DRY and a MOIST mixture in
separate bowls.  They are then combined quickly with a minimum amount
of stirring.  You want to moisten the dry mixture, but still have a
lumpy batter.  The batter should then be put immediately into the
muffin tins and baked with careful attention to the required oven
temperature.  Here are a few quick tips for baking a magnificent
muffin:  Remember that there is a very real difference between
'All-Purpose  Flour' and 'Cake and Pastry Flour'. Be sure to use the
type specified  for the recipe.  Even if you buy pre-sifted flour, you
will get better results by  sifting and then measuring.  DO NOT OVERMIX
you batter or the result will be a tough muffin with  poor texture.
When combining the moist and dry mixtures, always make a well in the
dry and pour the moist into the well.  Stir the two until combined,
but still lumpy.  Prepare the cups by greasing lightly.  If you have
non stick, no  greasing is necessary.  ALWAYS preheat your oven.  If
you have muffin cups that do not have batter in them, fill them  half
way with water while the tray is in the oven. This will make  sure that
the muffins will bake evenly.  Always test your muffins for doneness.
A muffin shoul not be spongy  on the top but should be spring to firm.
A Toothpick inserted in the  center of the muffin should come out clean
if it is completely baked.  Baked muffins should be cooled briefly in
the muffin tins and then  removed to racks.  If you are planning on
FREEZING, be sure they are completely cooled  to room temperature
before you wrap then in foil and freeze them.  Source:  Magnificent
Muffins Cookbook Posted to Digest  bread-bakers.v096.n049  Date: Sat,
19 Oct 1996 09:46:41 -0400 (EDT)  From: "S.Pickell"
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