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By Harold McGee
Published 2004
Batter breads and muffins are moister, usually sweeter versions of quickbreads. They’re leavened with baking powder or soda, and often contain moderate amounts of egg and fat in addition to sugar. They develop a dense, moist texture that accommodates nuts, dried fruits, and even such fresh fruits and vegetables as apples, blueberries, carrots and zucchini, whose moistness readily blends into the moistness of the crumb. Potatoes and bananas can be mashed to become part of the batter itself.
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