MAKE-UP OF MUFFIN-METHOD PRODUCTS
- 1 Muffin pans and loaf pans should be greased with butter, shortening or commercial pan grease. Paper liners may be used and will prevent sticking if the batter contains fruits or vegetables. Paper liners, however, inhibit rise.
- 2 A portion scoop is a useful tool for ensuring uniform-sized muffins. Be careful not to drip or spill batter onto the edge of the muffin cups; it will burn and cause sticking.
- 3 Allow muffins and loaf breads to cool for several minutes before attempting to remove them from the pan.
- 4 Cool the finished products on a wire rack.
MISE EN PLACE
- Preheat oven to 350°F (180°C).
- Melt butter.
- Grease or line muffin cups.
Yield: 12 Muffins, 2½ oz. (75 g) each
Method: Muffin
All-purpose flour
8 oz.
240 g
100%
Granulated sugar
5 oz.
150 g
62%
Baking powder
0.3 oz. (2 tsp.)
9 g
4%
Salt
0.05 oz. (¼ tsp.)
1.5 g
0.6%
Eggs
3.3 oz. (2 eggs)
100 g
41%
Milk
8 fl. oz.
240 ml
100%
Unsalted butter, melted
2 oz.
60 g
25%
Vanilla extract
0.15 fl. oz. (1 tsp.)
5 ml
2%
Blueberries
5 oz.
150 g
62%
Lemon zest
0.2 oz. (1 Tbsp.)
6 g
2.5%
Total weight:
2 lb.
961 g
399%
Method: Muffin
All-purpose flour
8 oz.
240 g
100%
Granulated sugar
5 oz.
150 g
62%
Baking powder
0.3 oz. (2 tsp.)
9 g
4%
Salt
0.05 oz. (¼ tsp.)
1.5 g
0.6%
Eggs
3.3 oz. (2 eggs)
100 g
41%
Milk
8 fl. oz.
240 ml
100%
Unsalted butter, melted
2 oz.
60 g
25%
Vanilla extract
0.15 fl. oz. (1 tsp.)
5 ml
2%
Blueberries
5 oz.
150 g
62%
Lemon zest
0.2 oz. (1 Tbsp.)
6 g
2.5%
Total weight:
2 lb.
961 g
399%
- 1 Sift the dry ingredients together (flour, sugar, baking powder, salt).
- 2 Stir the liquid ingredients together (eggs, milk, melted butter, vanilla).
- 3 Stir the liquid mixture into the dry ingredients. Do not overmix. The batter should be lumpy.
- 4 Gently fold in the blueberries and lemon zest.
- 5 Portion into greased or paper-lined muffin cups and bake at 350°F (180°C) until light brown and set in the center, approximately 18 minutes.
- 6 Cool the muffins in the pan for several minutes before removing.
Cranberry Orange Muffins—Substitute fresh orange zest for the lemon zest and 4 ounces (120 grams/50%) dried cranberries for the blueberries.
Pecan Spice Muffins—Omit the blueberries and lemon zest. Add 4 ounces (120 grams/50%) chopped pecans, 0.04 oz. (½ teaspoon/1 g/0.4%) cinnamon and 0.02 oz. (¼ teaspoon/0.5 gram/0.2%) each of nutmeg and ground ginger to the batter.
Approximate values per muffin: Calories 180, Total fat 6 g, Saturated fat 3 g, Cholesterol 50 mg, Sodium 150 mg, Total carbohydrates 29 g, Protein 4 g