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Quick Breads and Muffins
Appears in
Published 2011
- Quick breads don’t contain yeast. Instead, they use baking powder, baking soda or a combination of both for the leavening. Although quick breads are usually baked in a loaf pan, they can also be baked in a square or oblong pan. To bake the batter in muffin pans, Bake at 375°F to preheated 400°F about 20 to 25 minutes.
- Overmixing will make quick breads and muffins tough. Combine the wet and dry ingredients quickly and don’t mix any longer than necessary. Don’t insert the pusher in the feed tube. Process with quick on/off pulses just until flour disappears, scraping down sides of work bowl as needed.
- Quick breads and muffins will freeze for up to 3 months.
- NESTED WORK BOWLS: Choose the appropriate bowl and blade or disc for the task. For recipes that require using multiple bowls, begin with the smallest one to minimize cleanups. Use the mini or medium bowl to prep ingredients. Chop nuts, dried fruit or chocolate in the small bowl with the mini-blade. Use the medium or large bowl and appropriate disc to grate cheese, veggies, etc. Use the large bowl and Steel Blade to combine dry ingredients and process batters for muffins and quick breads. Use the large bowl and Steel Blade or Dough Blade for kneading yeast doughs (some models have a Dough Cycle).
- On Cuisinart Elite models, the Steel Blade can also be used in the medium bowl. The Steel Blade locks into place and the nested bowls have pouring spouts, so pouring batters into baking pans is much easier.
- An easy way to fill muffin pans is to use an ice cream scoop or a ⅓ cup dry measure. Fill empty muffin compartments one-third full with water to prevent pan from discoloring or burning.