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Muffins are favorites

Muffins are favorites. Types Where can you buy the best? What do they cost. Down sides of muffins. Calories Cholesterol/fat Serving Sizes. So what is in a muffin?. Flour. Gives structure to baked goods

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Muffins are favorites

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  1. Muffins are favorites • Types • Where can you buy the best? • What do they cost

  2. Down sides of muffins • Calories • Cholesterol/fat • Serving Sizes

  3. So what is in a muffin?

  4. Flour • Gives structure to baked goods • The protein in flour combines with a liquid to form an elastic substance called Gluten.

  5. Types of Flour • All purpose, usually bleached, works for most baking • Whole Wheat—recipes with this also use, all purpose • Bread Flour • Cake Flour-less gluten, finer product • Rye, buckwheat, oats, rice

  6. Buying and Storing Flour • Quantity? • Quality? • Where to store?

  7. Liquid • Develops Gluten • Promote physical and chemical changes

  8. Types of Liquids • Water and Milk—most common • Milk makes muffins richer and brown faster • Yogurt, Fruit Juice, buttermilk, sour cream

  9. Leaving agents • Creates a chemical reaction that makes a product rise or grow larger.

  10. Types of Leavening Agents • Air, creaming and beating • Steam, liquid is trapped • Baking Soda, Reacts with acid, immediately • Baking Powder, double acting, some soda some cream of tartar (that’s the acid)reacts during baking • Yeast, fungus

  11. Fats • Add richness and flavor • Brown crusts and tenderness

  12. Types of Fats • Solid Fats-Butter, margarine, vegetable shortening, lard Do not use soft spreads • Liquid Fats-Oil, Corn, Canola, Vegetable Oil • Always use what the recipe says! Do not switch! Oils add moistness not volume

  13. Sweeteners • Flavor, Tenderness and Browning

  14. Types of Sweeteners • Granulated sugar, can help add aid air and volume • Brown sugar, coated with molasses • Powdered sugar, frostings • Honey, sweeter than sugar • Molasses, when sugar is boiled, it forms crystals, molasses is the liquid that is left. • Corn Syrup, frosting and candies

  15. Eggs---the multitasker • Flavor, color, richness, and tenderness • Bind foods together • Add volume • Sets the structure

  16. Flavorings • Add Variety

  17. Types of Flavorings • Extracts, vanilla, almond, lemon, maple • Dried fruits • Nuts • Citrus peel---zest • Chocolate Flavor

  18. So if you give a Moose • Flour • Liquid • Sweetener • Eggs • Leavening • Flavoring • He just might make you a muffin, you bring the jam!!!1

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