Just the smell of a fresh baked muffin is enough to get most people out of bed in the morning. However, these versatile breads are more than a breakfast treat. A savory muffin is a great bread idea for any meal, while a sweet muffin serves as dessert at the end of a busy day. Whether you like your muffin sweet or savory, watch the ingredients; some muffin recipes are loaded with sugar and fat.
Ingredients and Measures
Use the freshest ingredients available, especially when working with fresh fruit or spices. In most cases, it is best to follow the recipe exactly until you are familiar with it, and then try small variations, one at a time. Substitutions change the texture and flavor of a muffin, sometimes for the best. If the recipe specifies pastry flour, substituting all-purpose flour will produce a slightly coarser texture. You can usually substitute the fruit and flavorings in a muffin recipe while keeping the texture intact as long as the moisture levels remain the same. Start with all ingredients at room temperature and aim for a stiff batter. If the batter is too moist, add a tablespoon or two of extra flour. When the ingredient amounts are stated in cups, use the correct measuring cup -- a dry measuring cup for dry ingredients and a liquid cup for wet ingredients.
Mixing Ingredients
The secret to making a great muffin is hand stirring the batter just until the ingredients are mixed. There are two different methods of mixing muffins. With either method, over-stirring or beating the mixture once the dry and wet ingredients are combined results in a tough muffin that may have holes or tunnels running through the bread. It is better to under mix, even if there are still lumps in the batter.
The Muffin Method
The muffin method produces a muffin with a fine bread-like texture. It calls for mixing the dry ingredients and the wet ingredients separately but thoroughly. Finally, add the dry ingredients to the wet bowl and stir just enough to combine and moisten the ingredients.
The Cake Method
The cake method produces a finer, cake-like textured muffin. Using the cake method, beat the shortening and sugar until light and fluffy. Beat in the egg, milk and other wet ingredients. With the cake method, use a mixer to thoroughly combine all the ingredients, except the flour, baking soda or baking powder and salt; these ingredients are sifted together. Add the flour mixture last, stirring with a spoon only until the flour mixture is well moistened.
Baking Great Muffins
Once the ingredients are mixed, pour the batter into greased or lined muffin tins and bake immediately. If the batter stands, their ingredients will lose their strength and the muffins may not rise properly. If all the batter won't fit in the oven immediately, store the remaining batter in the refrigerator while the first batch bakes. Bake the muffins in a pre-heated oven and check them for doneness about five minutes before the end of the recommended cooking time. After cooking, allow the muffins to cool for 5 to 10 minutes before removing it from the pan.
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