Muffins are favoritesTypesWhere can you buy the best?What do they cost

Down sides of muffinsCaloriesCholesterol/fatServing Sizes

So what is in a muffin?

FlourGives structure to baked goodsThe protein in flour combines

with a liquid to form an elastic substance called Gluten.

Types of FlourAll purpose, usually bleached,

works for most bakingWhole Wheat—recipes with this

also use, all purposeBread FlourCake Flour-less gluten, finer

productRye, buckwheat, oats, rice

Buying and Storing FlourQuantity?Quality?Where to store?

LiquidDevelops GlutenPromote physical and chemical

changes

Types of LiquidsWater and Milk—most commonMilk makes muffins richer and

brown fasterYogurt, Fruit Juice, buttermilk,

sour cream

Leaving agentsCreates a chemical reaction that

makes a product rise or grow larger.

Types of Leavening AgentsAir, creaming and beatingSteam, liquid is trappedBaking Soda, Reacts with acid,

immediatelyBaking Powder, double acting,

some soda some cream of tartar (that’s the acid)reacts during baking

Yeast, fungus

FatsAdd richness and flavorBrown crusts and tenderness

Types of FatsSolid Fats-Butter, margarine,

vegetable shortening, lard Do not use soft spreads

Liquid Fats-Oil, Corn, Canola, Vegetable Oil

Always use what the recipe says! Do not switch! Oils add moistness not volume

SweetenersFlavor, Tenderness and Browning

Types of SweetenersGranulated sugar, can help add aid

air and volumeBrown sugar, coated with molassesPowdered sugar, frostingsHoney, sweeter than sugarMolasses, when sugar is boiled, it

forms crystals, molasses is the liquid that is left.

Corn Syrup, frosting and candies

Eggs---the multitaskerFlavor, color, richness, and

tendernessBind foods togetherAdd volumeSets the structure

FlavoringsAdd Variety

Types of FlavoringsExtracts, vanilla, almond, lemon,

mapleDried fruitsNutsCitrus peel---zestChocolate Flavor

So if you give a MooseFlourLiquidSweetenerEggsLeaveningFlavoringHe just might make you a muffin,

you bring the jam!!!1