Muffin Talk

*Oven temp = 375 (I put this first because you should turn it on before anything!!)
*Cook time= around 20 minutes
*3 cups AP (all purpose) flour
*1 cup sugar
*1 Tablespoon baking powder
*1/2 teaspoon baking soda
*1/2 teaspoon salt
*1 1/2 cup low fat plain yogurt
*2 eggs
*1 stick butter (melted and cooled)
*1-2 cups blueberries (fresh or dried)


The truth is... I am so much more of a baker than a cook! yipee so lets talk muffins. 
I pulled out a simple recipe from the America's Test Kitchen baking book, but this post (most of my baking/cooking posts) are much more about the important baking methods that come along with the recipes. So you really can use any recipe, but hopefully some of these different techniques will help. 


So you hear that baking is chemistry and really technical blah blah blah. But you hear that because it's true! It requires a proper recipe and measuring (that's why most cooks don't like baking! because they can just throw anything together and have a masterpiece) 


BIGGEST mistake made when baking muffins= over mixing. This method is one of the easiest, but one of the hardest because you can't mix the heck out of it like you want to!


So turn on your oven, and grab your mixer or bowl. Start melting your butter (over heat or in micro) while measuring out the rest of your ingredients.


Cakes, cookies all the rest have different methods that require creaming butter, sugar and salt..but that's a different story. 
For our muffins we are going to put all our ingredients together in a bowl and let them have a big party. 


Now for the mixing.. Just mix all the ingredients until the flour is moistened. No more, no less. It will kind of feel like torture  because everything in you just wants to keep mixing. But RESIST and it'll be worth it. 
Over mixing develops the gluten in the flour and creates a rubberier texture. It isn't the end of the world, but if your going to take the time to bake em, you want them to be a nice tender crumb. 


Once your batter is beautifully and tenderly mixed, scoop into lined muffin tins. And bake baby! Set the time on your oven to 20 minutes but check a bit before then. 


Determining doneness in baked good requires:
1.) sight (hows the color? white? burnt? golden brown?)
2.) smell (self explanatory..)
3.) touch (sometimes I'll take my hot pad and gently giggle the pan, if the batter giggles keep it in, if not pull out and touch with finger, or use a tooth pick to determine true doneness)
-time doesn't alwayysss guarantee you perfect doneness, so use those senses to help. (I hardly ever use time)


--bonus tip: Make an easy crumble to top off any muffin! (my mom taught me this and I use it all the time :)) 
*melt some butter in a bowl (half stick or less depending on muffin amount)
* add equal parts brown sugar and flour. 
(this little recipe doesn't follow our exact measurement rule. so use your best judgement of adding until the texture is like wet sand)


ENJOY