A Back to School Quick Breakfast
Have you ever wondered why sometimes your muffins are fabulous and sometimes not so much? Here’s a few tips to making irresistible muffins your family will be happy to take for a quick on the go breakfast. For consistently excellent muffins it’s super important to follow the recipe (bakers call them formulas) carefully. Too much leavening agent (baking soda/powder) will make tough/dry muffins. Too much water will make them soft/mushy! Over mix and you get crumbly muffins with big holes in them (this is called tunneling).
Procedure is also very important. Make sure you sift dry ingredients together, premix your wet ingredients together and mix together, after making a well/volcano in the middle of the bowl. Be sure you mix LIGHTLY, incorporating too much air will also make your muffins tough. Your batter should be LUMPY not smooth.
**Quick Tip- Keep your berries/fruit fin freezer ‘til last second then add to not dye the batter**
When scooping out the batter, I prefer a large ice cream scoop to get even sized muffins, scoop from the edges of the bowl not the middle, this will stop accidental overmixing.
SPEAKING OF PANS!! There are a lot of tricks there too! (more…)