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BLUEBERRY MUFFINS!

 
SARA VOSS SERVING SIZE IN EACH BATCH IS 6 - 8

 
 
INGREDIENTS. 
- THREE PACKETS OF BETTY CROCKER’S BLUEBERRY MUFFIN MIX 
- CASHEW MILK 
- CHOCOLATE MILK 
- EVAPORATED MILK 
 
EQUIPMENT.   
- MUFFIN TINS 
- MUFFIN PAPER HOLDER THINGS   
- MEDIUM MIXING BOWL 
- WISK 
- OVEN 
 
INSTRUCTIONS. 
- PREHEAT OVEN TO 400 
- POUR BAGGED MIX INTO MIXING BOWL 
- MIX IN ½ CUP OF MILK 
- POUR EVENLY INTO MUFFIN TIN 
- BAKE FOR 16-20 MINUTES   
*REPEAT THIS THREE TIMES EACH BATCH WITH A DIFFERENT MILK* 
 
EXPERIMENTAL DESIGN. 
I WANTED TO SEE IF CASHEW MILK WAS THE BEST CONTRIBUTOR TO MOIST MUFFINS 
COMPARED TO CHOCOLATE MILK AND EVAPORATED MILK. I LOVE MUFFINS AND AS A 
CONNOISSEUR SPECIALLY OF BLUEBERRY MUFFINS IT WAS ONLY A MATTER OF TIME UNTIL I 
EXPERIENT ON THEM. OBVIOUSLY, I WANT TO KNOW THE ANSWER FOR WHICH MILK GIVES 
THE BEST MOISTURE BECAUSE, IN MY OPINION, A MOIST MUFFIN IS A GREAT TRAIT FOR A 
MUFFIN TO HAVE. I STUDIED THE MOISTURE LEVEL BY CONDUCTING A TASTE WITH A SURVEY 
AFTERWARD. MY TASTE TESTERS KNEW WHICH MUFFIN WAS WHICH BECAUSE I HAD NO FEAR 
IN THEM HAVING A BIAS AND THAT AFFECTING THE RESULTS. AFTER ALL THE SURVEYS WERE 
ACCOUNTED FOR I FOUND THAT CASHEW MILK IS THE BEST MILK FOR A MOIST MUFFIN.   
 
 
EXPERIMENT RESULTS. 
BETWEEN EACH MILK THERE WAS DEFINITELY A DIFFERENCE IN MOISTURE. THE CASHEW 
MILK WAS ACTUALLY THE OVERALL BEST MILK FOR MOISTURE. TO TEST THE MOISTURE OF 
THESE MUFFINS I HAD TASTE TESTERS FILL OUT A SURVEY. FOR CASHEW MILKS LEVEL OF 
MOISTURE I RECEIVED ANSWERS OF 4 AND 5 AND ON A ​1​ TO 5 SCALE, ​1​ BEING DRY AND 5 
BEING MOIST. WAS WAS ALSO SEEN THAT THE TEXTURE WAS SOFT ON A ​1​ TO 5 SCALE,​ 1
BEING HARD AND 5 BEING SOFT. CHOCOLATE MILK RECEIVED ANSWERS OF 2 AND 3 ON 
MOISTURE AND ​1 ​AND 3 ON TEXTURE. EVAPORATED MILK RECEIVED ANSWERS OF ​1 ​AND 2 ON 
MOISTURE AND 2 AND 3 ON TEXTURES. CASHEW MILK WAS OBCOULST THE ONLY ONE TO 
RECEIVE ANY FOURS OR FIVES ON THIS SURVEY WHICH HELPS WITH DRAWING THE 
CONCLUSION THAT CASHEW MILK IS THE BEST CONTRIBUTOR FOR MOIST MUFFINS. 
 
THE CHEMISTRY PART. 
MILK IS ONE OF THE VERY COMMON INGREDIENTS WHEN IT COMES TO BAKING. EACH 
COMMON BAKING INGREDIENT IS EITHER A TOUGHENER/STRENGTHENER OR A 
TENDERIZER/WEAKENER. MILK FALLS UNDER BEING A TOUGHENER/STRENGTHENER. 
STRENGTHENERS AND WEAKENERS ARE OFTEN MEASURED OUT TO CREATE A EVEN BALANCE OF 
BOTH FOR THE RIGHT MOISTURE, TEXTURE AND ABILITY TO HOLD ITS SHAPE. WHEN IT COMES 
TO MILK THOUGH AND HAVING THE RIGHT MEASUREMENTS WILL AFFECT THE STARCH AND 
GLUTEN AND CREATES A SETTING STRUCTURE.   
THE FATS, WHEN IN GROUPS, ARE PART OF A CHEMICAL SUBSTANCE REFERRED TO AS ESTERS. 
GROUPS OF FATTY ACID ESTERS WHICH ARE THE MOST COMMON IN MILK ARE CALLED 
TRIGLYCERIDES.   

 
GLYCERIDES ARE 99% OF MILK FAT. MILK FAT IS ALSO A MIXTURE OF DIFFERENT FATTY ACIDS 
THAT ARE IN THE MAKEUP OF GLYCEROL, AS SHOWN ABOVE. THE LAST GLYCEROL IS MADE UP 
OF STEARIC ACID AND OLEIC ACIDS.   

 
HAVING MILK MADE UP OF FATTY ACIDS ALLOWS THE MILK TO CREATE A BOND BETWEEN THE 
OTHER INGREDIENTS ALLOWING IT TO WORK AS A STRENGTHENER AND MOISTURIZER IN THE 
MUFFIN. CASHEW MILK, EVAPORATED MILK, AND CHOCOLATE MILK ALL HAVE DIFFERENT 
PERCENTAGES OF TRIGLYCERIDES. CASHEW MILK HAS FATS THAT ARE THEN AFFECTED BY THE 
LACK OF ITEMS THAT ARE NOT USED TO MAKE IT. THAT FAT THAT MAKES UP CASHEW MILK 
HELPS WITH MOISTURISING. EVAPORATED MILK HAS A THICKER CONSISTENCY WHICH IS LESS 
HELPFUL TO BEGIN WITH FOR MOIST MUFFINS. CHOCOLATE MILK THEN HAD THE MOST 
CONFLICT BETWEEN OTHER INGREDIENTS AND ITS FATS DUE TO THE AMOUNT OF SUGARS, 
PROTEIN AND OTHER INGREDIENTS. CHOCOLATE MILK ALSO HAD A THICKER CONSISTENCY 
COMPARE TO CASHEW MILK WHICH AGAIN, WAS HARDER TO CONTRIBUTE TO A MOIST 
MUFFIN.   
 
PERSONAL COMMENTARY. 
I LOVE BLUEBERRY MUFFINS AND IF YOU'RE ANYTHING LIKE ME, YOU KNOW YOU 
WOULD LIKE BLUEBERRY MUFFINS BY YOUR SIDE WHENEVER A CRAVING STRIKES YOU. ALSO 
YOU WOULD KNOW I’M AN EXTREMELY LAZY PERSON WHEN HUNGRY AND USUALLY OPTS FOR 
THE EASIEST AND FASTEST WAY TO MAKE THE LUXURY FOOD I CRAVE. BETTY CROCKER’S 
MUFFIN MIXES HAVE BEEN MY NUMBER ONE RESOURCE FOR A FAST WAY TO CURE MY 
CRAVINGS. NOW THE REASON BEHIND CHANGING THE MILK AND TRYING TO FIND THE 
MOISTURE HAD NO REAL SIGNIFICANCE TO ME. I DID HOWEVER ENJOY EXPERIMENTING WITH 
THE DIFFERENT MILKS I HAD ON HAND AND IT MADE ME HAPPY IN THE END BECAUSE I HAD A 
LOT OF MUFFINS AFTER THE TESTS.