Muffin Making Mojo

Chehalem Ridge Muffins

National Muffin Day and Muffin Making Mojo

National Muffin Day and Muffin Making Mojo from Chehalem Ridge Bed and Breakfast

Muffin Making Mojo is a breeze with these three simple steps from the Innkeeper at Chehalem Ridge Bed and Breakfast in Newberg, Oregon

Measuring

Dry ingredients: use a cup for desired amount, (1 cup, ½ cup, ⅓ cup, etc), scoop up more than you need and scrape off the excess with the back of a knife. Wet ingredients: use either a glass or plastic measuring cup so that you can look through the glass at eye level to make sure your ingredient makes it to the right line.

Mixing

Gluten is all the rage these days. While some people have negative reactions to it, the rest of us keep it in baked goods because it’s a very useful protein. Specifically, gluten is the protein in wheat flour (and a few other grains) that creates structure when you add liquid and heat.  When you stir it a lot, like when kneading bread dough, it creates a chewy structure. But nobody wants a chewy muffin, so you need to make sure you don’t stir it a lot after you add the wet ingredients to the dry. That’s why most muffin instructions will say “mix until dry ingredients are just moistened”.

Tools

Make double duty of your ice cream scooper to fill your muffin tins. By ensuring that each tin contains the same amount of batter, you know all the muffins will be done at the same time. No small muffins to be used as hockey pucks and no giant muffins with gooey centers.

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