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!
I went through a real muffin phase a few years ago - luckily for the waistline I have now recovered. Have a great week.
ReplyDeletePS I know you have probably been busy but it would be great if you followed Carole's Chatter back.
I haven't made muffins from scratch and I swear I would do it this coming winter! Found you on the Loving Lately Link up :)
ReplyDeletexo,
janmloves.blogspot.com
I'm having a giveaway on my blog if you're interested :)
Yum! Thanks for the tips, Bobi! :) Would you mind adding a link back to Kitchen Tip Tuesdays? :)
ReplyDeleteHave a great week. :D
Tammy
Thanks for reminding me! Just added the link.
Deletemmmmm delish!
ReplyDeleteThanks for linking up with us for Loving Lately!
xoxo
Rachel