|
|
|
|
|
Home Page
Return to Articles Index
Make-up or Mixing Methods for Muffins
By Dennis R Weaver
When muffins aren’t perfect, the first reaction is to change the ingredients
in the recipe. Rather than changing the recipe, try a different mixing
method.
There are two major makeup methods for muffins--the muffin method and the
creaming method. In the creaming method, we cream the fat (butter or
shortening) with the sugar until light and then add the other ingredients.
In the muffin method, we mix the liquids and the dry ingredients separately
and then stir them together until just combined. While the recipe will
specify one method or the other, there is no reason why you can’t use the
other and see which you like best.
The muffin method is quick and easy. Mix the dry ingredients together. Mix
the wet ingredients together including the eggs then add the wet mixture to
the dry mixture with a spatula and you’re ready to bake. (Don’t even break
out your electric mixer—in fact, don’t use the electric mixer. Stir the two
mixtures together with a spatula only until combined—not lump free—so that
the gluten in the flour will not be developed.) If the recipe calls for
butter or shortening, either substitute vegetable oil or melt the butter and
add it to the liquids. (In our opinion, it is better to use oil or melted
butter than melted shortening.)
One advantage of the muffin method is that both the dry and the wet
ingredients can be mixed the night before. Store the wet ingredients in the
refrigerator and then add the wet to the dry ingredients in the morning and
you’re ready to bake. You’ll save time on that busy morning.
In the creaming method, place the butter or shortening in the mixing bowl of
your electric mixture. Add the sugar, spices, and salt and cream the mixture
together with the paddle attachment for the mixer. (Of course, recipes that
call for oil instead of butter or shortening cannot be creamed unless you
substitute butter or shortening.) The objective is to drive the sharp sugar
crystals through the butter or shortening creating tiny voids of air in the
mixture. This entrained air will help the muffins rise.
The creaming method has two advantages: The sugar and fat are well-dispersed
in the batter and the entrained air tends to make for a light, fine crumb in
the muffins.
In our experience, changing mixing methods can make a marked difference in
the outcome of the muffins.
Steps in the Muffin Method
1. Whisk all the wet ingredients together including the eggs and oil or
melted butter.
2. Whisk the dry ingredients together.
3. Add the wet ingredients to the dry ingredients. Stir with a spatula until
just moistened.
4. Place in tins and bake immediately as set forth in the recipe.
Steps in the Creaming Method
1. With the paddle attachment of an electric mixer, cream together the
butter or shortening and sugars, spices, and salt until light.
2. Add the eggs one at a time, creaming after each.
3. Add the liquid ingredients and stir them in. Do not over-stir or you may
reduce the entrained air in the creamed mixture.
4. Mix the flour and leavenings together and then add them to the creamed
mixture. Mix until just combined.
5. Place in tins and bake immediately as set forth in the recipe.
For more articles like this visit
The Bakers'
Library. |
|
|
