Muffin Method

When using the muffin method, your fat ingredient should be what before mixing?

• Cold

• Liquid or melted

• Frozen

• Browned

When making muffins which ingredient is used as the chemical leavener?

• Baking Powder

• Flour

• Milk

• Egg

Muffin batter typically has a higher ratio of liquid to dry ingredients than which of the following quick breads?

• Pancake batter

• Waffle batter

• Biscuits

• Crepes

When making muffins it is important to grease your pan or use a baking cup because of the high moisture content and limited amount of what ingredient?

• Butter or Fat

• Milk

• Egg

• Sugar

To check if your muffins are done, what can you insert in to the middle of the muffin which should be removed and still clean?

• Your finger

• A Spoon

• A Thermometer

• A Toothpick or sharp pointy object

Muffins should have a nice rounded dome and be uniform in size, color, and texture in order to give them visual appeal.

• True

• False

When filling your muffin sheet, or baking cups, how full should you make them in order to allow room for expansion during cooking?

• 1/2

• 1/4

• 2/3

• 1/3

When baking, items removed from the oven will continue to cook while they are cooling in the pan in which they are baked.

• True

• False

A muffin base can be modified prior to baking by which of the following ingredients to increase the variety offered?

• Berries

• Chocolate

• Nuts

• All of the above

Describe one thing you learned about the muffin method while working on your assignment.