Procedure

Appears in

Published 2003

Prepare muffin batter using the Basic Muffin Batter formula or using any basic muffin formula. Prepare one batch of batter for each variation.
Label muffin pans or ovens with type of flour to be added to muffin batter.
Use an oven thermometer placed in center of oven for an initial reading of oven temperature; record results here: _____.
When oven is properly preheated, place filled muffin pans in oven and set timer for 20–22 minutes.
Bake until control product (made with pastry flour) springs back when center top is lightly pressed, and wooden pick inserted into center of cake comes out clean. Control product should be lightly browned. Remove all muffins from oven after same length of time, even though some will be paler in color or have not risen properly. If necessary, however, adjust bake times for oven variances.
Record bake times in Results Table 1.
Check final oven temperature. Record results here: _____.
Remove muffins from hot pans and cool to room temperature.

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