If you know how to make muffins, you will know that good muffins are symmetrical in shape, with straight sides and a slightly rounded top. Muffins should never rise to a point and never crack on top. The crust should be slightly brown with a rough texture and slightly glazed appearance. The inside muffin texture should be uniform and slightly coarse with a moist tender crumbs.
The secret success in muffin recipes is in the mixing. The batter must be stirred just until the dry ingredients are moistened; never beaten. The mixture will appear to be rough and lumpy; it will break easily when lifted with a spoon. When the batter is over stirred, the baked muffins will be small with peaked tops and a pastry looking crust.
When it is broken open, it will show tube like holes running from the bottom up through the center. The texture will be tough and rubbery and even the flavor will not be as good.
Immediately after mixing, the batter should be transferred to the pans to avoid the loss of leavening. It is best to bake the muffins immediately after mixing; if this is not possible, they should be placed in the refrigerator.
There are two methods or techniques in which to mix when you know how to make muffins. The muffin method is simple and produces a slightly coarse texture in the baked muffin. This process is generally used in a plain recipe. The muffin method combines all ingredients and stirring is done only until the dry ingredients are moist.
The cake method is preferred by some, producing a finer, more cake like texture. This method is usually used for rich tea muffins or muffin recipes which contain a larger portion of shortening and sugar. For the finer textured muffins, cream the shortening and sugar until light and fluffy; beat in the eggs, flavoring and milk, etc. If you are making berry muffins, fold the fruit into the flour mixture and then stir the dry ingredients into the creamed mixture until the dry ingredients are moist.
Preheat oven to 400F degrees.
Beat egg in medium bowl; stir in preserves, milk and ¼ cup sugar.
Add biscuit mix; stir only until moistened and batter slightly lumpy.
Stir in 2/3 cup nuts/ fill paper lined muffin tins 2/3 full.
In small bowl combine ¼ cup sugar, flour and cinnamon; cut in butter and sprinkle on top.
Top with extra nuts; bake 15 to 20 minutes or until golden brown.
Remove from pans and serve warm.
Preheat oven to 400F degrees.
Grease or line muffin tins with papers.
Combine cereal, flour, sugar, baking soda and salt in large bowl.
Stir in buttermilk, eggs and oil; mix thoroughly.
Spoon batter into muffin cups 2/3 full; bake about 20 minutes until golden brown.
I prefer to line my muffin tins with paper liners; they make baking easier and more presentable. However, if you do not have paper liners, grease well on the bottom of the muffin tins. Only grease very lightly on the sides (some tell me they do not grease sides at all). This method helps the batter to cling more to the sides of the pan during rising and makes for better volume.These are just a few tips when you learn how to make muffins.
Recently, I learned how to make muffins. This is about a new trend coming out of California. It is muffin or cupcake for entrees. Although a bit unusual, I found this trend interesting so I developed the Tuffin Muffins; the shepherds Pie (shown below) and Mexican lasagna recipe turned into muffin entrees.
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