Saturday, October 10, 2009

Muffin Mania

We baked sour cream and carrot muffins tonight. So tasty. The sour cream were made using a creaming method and I over mixed the dough, which resulted in a tough muffin with tunneling. It looked really pretty:

Tunneling is when there are holes that are created because the gluten strands hold in the air and it cannot escape:

Here's the carrot muffins, which were too wet and did not rise properly:

They were mixed until moistened and you can see that there is no tunneling in the muffin:

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