Characteristics of a good muffin?
Tasty, first and foremost. Also, light and fluffy, but moist enough that it's not too crumbly.
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Actually, the day for muffins is SATURDAY which is now renamed Muffin Monday. Or on a Wednesday night in April when you're hungry for a midnight snack, a blueberry muffin wil…l appear on your kitchen island.
Muffins are good because of the ingredients. You could add blue berries,cranberries and other things like chocolate chip. That's why muffins are so good.
i know one why dont u call it a stawchoc muffin!
Some muffins have fruit and some are made of wheat which has fiber. Some muffins are fairly healthy.
Sqishinesss, softness, goodness, muffinyness, pokyterness, and poopyness
To make really good muffins, you need to follow the recipe exactly. Make sure you don't over mix the batter. Do not mix so much that it is completely smooth: it is OK if it lo…oks a little lumpy. Make sure all the ingredients are at room temperature.and it depends on what kind of muffin ur makin.
There are many answers to this question. Many people believe that tea goes best with most muffins, but some like it best with coffee. It really is whatever you prefer.
Blueberries are good for you and bran is good for you, but if the muffin is loaded with sugar and fat, then no, it wouldn't be good for you. Make them yourself so you know wha…t is going into them and you can feel confident that what you are eating is good for you.
Everything about banana muffins is good.
Honey is a good sweetener for muffins, but other ingredients must be adjusted. The best course is to find a recipe already formulated for Honey Muffins. See attached link. …Because honey is liquid, other liquids in the muffin batter would need to be reduced. Honey has a different pH, so the amount baking soda would need to be increased. Honey also browns more quickly than granulated sugar, so the baking time and temperature need adjusting.
cinabuns or cinuffs--sorry these sound kinda weird.... umm or cinnins or cinpuffs
How do you get muffins to split and get rough on top when you bake them my muffins are good but remain smooth?
mix your ingredients with all cold ingredients, pan up, place in freezer for at least 30 minutes, place in a 450 degree oven for 10 minutes, turn down to 375 and finsh baking …(you can even freeze for later use). i was a professional baker for over 35 years.
We got yer muffin stuffins here!
Yes, But It Depends On What Kind Of Muffin And Icing It Is.