bATTERS:
qUICK bREADS / MUFFINS
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com
Ratio Formula
2 Parts Flour: 2 Parts Liquid: 1 Part Eggs : 1 Part Fat
YIELD: 4-6 Medium Sized Muffins
  • Flour           [ 112 g ]
  • Liquid          [112 g ]
  • Fat              [ 56 g ]
  • Eggs           [ 56 g ]
  • Salt             [ 1/4 tsp. ]
  • Baking Powder [ 2 tsps. ]
(x 2) YIELD: 8-10 Medium Sized Muffins
  • Flour           [ 224 g ]
  • Liquid          [224 g ]
  • Fat              [ 112 g ]
  • Eggs           [ 112 g ]
  • Salt             [ 1/2 tsp. ]
  • Baking Powder [ 4 tsps. ]
(x 4) YIELD: 16-20 Medium Sized Muffins
  • Flour           [ 448 g ]
  • Liquid          [448 g ]
  • Fat              [ 224 g ]
  • Eggs           [ 224 g ]
  • Salt             [ 1 tsp. ]
  • Baking Powder [ 8 tsps. ]

tECHNIQUE

  Comments
  • Key Concept(s): Quick breads family. Muffins are quick breads baked in cups.  Leavening comes from agent.
  • Reference point for ratio:  Egg weight.
  • Mixing Tools [Hand]: Large bowl, Whisk, Flat Rubber Spatula.
  • Mixing Tools [Machine]: Hand-Held or Standard Mixer with whisk and paddle attachments.
  • Mixing Method [Straight Mix]: All-At-Once.
  • Leavening:  More leavening can be achieved by whisking egg whites separately using meringue technique or cream of tartar.
  1. Preheat Oven & Prepare baking pans with greasing agent (if applicable).
  2. In a mixing bowl, add dry ingredients and mix until evenly incorporated.  Sifting flour beforehand prevents clumping.
  3. In another bowl, whisk together all wet ingredients (including fat).
  4. Add dry ingredients to wet ingredients and whisk just enough to combine.
  5. Add flavouring agents at this point and fold in gently to prevent loss of aeration as leavening agent (if applicable) is activated.
Comments
  • Flour: 7-9% Protein content. AP flour is cost-effective. Cake/Pastry flour is ideal.
  • Fat:  Butter is preferred for flavour.  Shortening / Lard has less water content.
  • Shortening / Lard: Fat = 2 Parts
  • Butter: Fat = 1 Part (contains 20% water)
  • Liquid Options:  Milk (2% - 3.5%).
  • Mixing:  Warm batters should be cooled before mixing in densely-flavoured ingredients (e.g. blueberries) so that even distribution is achieved.

Batter Variations
  • Add sugar on a 1-1 ratio (by weight) of egg ingredients.
Storage
  • Batter can be used immediately.
  • Batter can be used within 1-2 days, covered with film-wrap to prevent skin formation and store in refrigerator.
  • Batter should not be frozen.

Cooking
  • Oven Temperature: 350°F
  • Baking Test:  Knife or Toothpick; clean removal.
  • Rest: 5 minutes minimum.
  • Cooling: Elevated Rack.  Muffins should be removed from cups while still warm (within 10-15 minutes) to prevent sticking.
  • Storage: Fridge for maximum 5 days.
Notes
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