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" <netdir@cyberspc.mb.ca>

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