By Rhonda Woods
Hello Everyone! Whew….we made it through the “Hurdicane” as my granddaughter said! So blessed have been prepared and not have been in the path of destruction. Please continue to pray for those who were. 🙏
So, who is ready for some Fall recipes, not to mention some Fall weather! When I think Fall, I think of quick comfort foods, such as muffins. We prepare a variety of muffin recipes in class and my granddaughters love to making muffins in my kitchen. Quick to mix and bake, as the name “Quick Breads” implies.
There are a variety of quick breads, including pancakes, biscuits, scones and muffins. The mixing method for making muffins is called the “muffin method” or “dump method” because all of the dry ingredients, including a chemical leavener (baking powder or baking soda-careful they cannot be used interchangeably as they will result in a failed recipe) are combined in a large bowl and the liquid ingredients are combined in a smaller bowl. The liquid mixture is then “dumped” into the dry ingredients and mixed just until moistened. Over mixing muffin batters causes “tunnels” or trapped air bubbles that try to work their way out during baking leaving tunnel-looking formations in the finished product. This does not effect the taste. For uniform sized muffins, a portion scoop is the tool of choice. Remember, “looks the same, cooks/bakes the same”. My granddaughters love to use portion scoops…of course with my help guiding the batter into the paper lined muffin/cupcake pans…oh, what fun we have!
OK, enough teaching! Let’s get to some of my favorite muffin recipes. I hope you will enjoy making these, and perhaps with your little ones, too. Zucchini, Chocolate Chocolate Chip, Crumb Topped Pumpkin Pecan, Apple Butter, and Lemon Poppy Seed muffins are the top pics for today’s blog. *Note, the format for the recipes are in “Standardize Format”. This is how recipes used in foodservice are written.
May God Bless you and your family, as He continues to bless ours,