Berry Muffin

Ingredients #

Process #

1. Sift together dry.
2. Combine all liquid.
3. Add liquid to dry.
4. Mix until just moistened, lumpy.
5. Pan and bake immediately.

Notes #

• Fill tins 2/3 full (250 g at 4 in tins).
• 5 min at 400 °F.
• < 30 min at 350 °F.

Creamed Berry Muffin

Ingredients #

Process #

1. Cobine fat, sugar, salt, spices, milk powder.
2. Paddle mix until light.
3. Add eggs in 2 to 3 stages, cream well between stages.
4. Sift in dry ingredients.
5. Stir together liquid until combined.
6. Add sifted dry alternately with liquids.
7. 1/4 dry – mix until just blended.
8. 1/3 liquid – mix until just blended.
9. Repeat, scrape, done.

Notes #

• Fill tins 2/3 full (250 g at 4 in tins).
• 5 min at 400 °F.
• < 30 min at 350 °F.

Creamed Chocolate Chip Muffin

Ingredients #

Process #

1. Cobine fat, sugar, salt, spices, milk powder.
2. Paddle mix until light.
3. Add eggs in 2 to 3 stages, cream well between stages.
4. Sift in dry ingredients.
5. Stir together liquid until combined.
6. Add sifted dry alternately with liquids.
7. 1/4 dry – mix until just blended.
8. 1/3 liquid – mix until just blended.
9. Repeat, scrape, done.

Notes #

• Fill tins 2/3 full (250 g at 4 in tins).
• 5 min at 400 °F.
• < 30 min at 350 °F.

English Muffin

Ingredients #

Process #

1. Combine, whisk dry ingredients.
2. Combine, whisk wet except shortening.
3. Mix 5 min until well combined.
4. Add shortening.
5. Mix to ≈25 min.
6. Divide ≈85 g ball.
7. Proof 1 hr at 77 °F.
8. Bake 350 °F baking steel.
9. Flip 3x.

Notes #

Pumpkin Muffin

Ingredients #

Process #

1. Combine fat, sugar, salt, spices, milk powder.
2. Paddle mix until light.
3. Add eggs in 2 to 3 stages, cream well between stages.
4. Sift in dry ingredients.
5. Mix together liquid until combined.
6. Add 1/4 of the dry mixture and mix until just blended.
7. Add 1/3 of the liquid and mix until just blended.
8. Repeat the additions, scraping as needed.

Notes #

• Fill tins 2/3 full (250 g at 4 in tins).
• 5 min at 400 °F.
• < 30 min at 350 °F.