Quick Breads

1. Quick Breads • Good sources of carbohydrates, protein, B vitamins, iron • Most common quick breads: • Muffins • Loaf breads • Biscuits

2. Muffins • Prepared using the muffin method of mixing • Properly mixing liquid and dry ingredients • Properly mixed: have rounded pebbly top, coarse tender texture inside

3. Muffin Mixing Method • Sift together dry ingredients in a bowl • Flour, sugar, baking powder, spices • Make a well in the center of the dry ingredients • Beat all liquid ingredients together in a small bowl until well blended • Eggs, milk, water, oil, melted fat, liquid flavorings • Pour the liquid into the well • Mix enough to moisten the dry ingredients • Batter should be lumpy • Few floury spots could remain • Fold in ingredients gently • Raisins, chopped nuts, fruit • Don’t over mix: • Peaks on top, tough, heavy • Insides will have long narrow tunnels

4. Kinds of Muffins • Fruit • Nuts • Yogurt • Vegetables • Bran

5. Preparing and Baking Muffins • Grease muffin pans or use liners • Fill cups 2/3 full • Overflow or have odd shape is over filled • Test for doneness about 5 minutes before baking time is over • Toothpick inserted in the center comes out clean • Top is nicely browned

6. Loaf Breads • Can be mixed in same method as muffins • Use many of the same ingredients • Baked in greased loaf pans • Line pan with parchment paper is using dried fruits or nuts • Use toothpick method to check for doneness • Top might crack