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Muffin Method- mix dry ingredients, make a well, add liquid ingredients with minimal mixing. Yield: 6 medium muffins.[1] Heat oven to 425°F; grease the bottoms of muffins cups in pan. Sift flour, sugar, baking powder, and salt together 3 or 4 times to mix thoroughly.
To place muffins in pan, use a spoon and cut against side of the bowl, with one clean stroke. Fill each muffin cup 2/3 full. Place spoon directly in muffin pan and push batter from it with another spoon or rubber spatula. Bake at 425oF until golden brown, approximately 12-15 minutes.
In this Blueberry Muffin lab, I will be using a low carb muffin recipe using almond flour and stevia. I will be altering the recipe a bit to add blueberries. I will discuss the ingredients and their purpose, including the chemical functions of some of the ingredients.
1 Laboratory Equipment and Procedures . 1.1 Introduction and Measurement Techniques 4 1.1 Concept Review Introduction and Measurement Techniques 7 1.2 Water - Temperature and Dispersions 8 1.2 Concept Review Water — Temperature and Dispersions 12 1.3 Sensory Attributes Activity 13 . 2 Fruits and Vegetables . 2.1 Introduction 19
Have you ever wondered about the purpose of each of the ingredients in your favorite recipes? For example, why is baking powder used in some muffin recipes? How does the baking powder affect how the muffins look, feel, and taste? In this food science project you will use a scientific method to find out! Summary. Areas of Science.
This laboratory manual has two purposes. The first purpose is to describe what food science is and what food scientists do. The second purpose is to describe fun laboratory experiments that demonstrate practical applications of food science.
3 mar 2014 · A batch of homemade muffins can easily turn into a great hands-on student science project. Grab some bowls and choose your variable! By Kim Mullin. Image: My son headed to the kitchen for a recent science project and found that using the scientific method, making muffins can yield tasty science.
