Question about muffins?!


Question:

Question about muffins?

I made blueberry muffins this morning and they came out rock hard? Any ideas as to why? I did stir the batter a little more than "just until moistened" because I had to mix in the berries. Thanks.


Answers:

There is a tendency to over mix because the ratio of liquid to flour is quite high. Only 10 to 15 strokes are needed to moisten the ingredients.

Over mixing the muffin batter causes it to become very stringy. This is the gluten developing in the flour, and over mixing causes long strands of gluten to form making it hard for the leavener to work and causes long tunnels in the baked good.


The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources