Do you ever bake muffins from scratch? Have you had good success?
I have had the best luck with what I call the "muffin method."
1. Use two separate bowls.
2. Add all dry ingredients to one bowl and mix together well.
3. Add all wet ingredients to other bowl and whisk together well (so even egg is well incorporated).
4. Add the wet to the dry and slowly fold ingredients together with as few stirs as possible.
Muffins can easily get too much gluten and get rubbery when over-mixed. When using this method it is easy to get the recipe combined with very little stirring since the two separate bowls have been mixed so well beforehand. This batch of chocolate muffins (recipe coming tomorrow) came out perfectly light with a crisp outside texture and lovely, soft inside. The "muffin method" works for me!
Get more great kitchen tips over at Tammy's Recipes!