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‘Alison prepared the following recipe for blueberry muffins. Answer the following questions using the recipe,
the Home Cookin’ slides, and other online resources, If needed.
Ingredients Directions
3.1/2 cups all-purpose flour Watch how to make this reci
Preheat the oven to 350 degrees. Line muffin tins
with paper liners.
4 1/2 teaspoons baking powder
Sift the flour, sugar, baking powder, baking soda, and|
salt into a large bowl and mix together. In a separate
‘bowl, mix together the buttermilk, butter, lemon zest,
and eggs. Make a hole in the center of the dry
. ie _—- ingredients and pour the wet ingredients into the dry
1/4 pound (1 stick) unsalted butter, ingredients. Mix with a fork just until blended. Fold
metted and cooled the blueberries into the batter. Don’t over mix! With a
standard (2 1/4-inch) ice-cream scoop or large
41 1/2 teaspoons grated lemon 2831 soon, scoop the batter into the prepared cups,
igntly beaten filling them almost full.
2-cups fresh blueberries (2 half-pints) Bake the muffins for 20 to 25 minutes. until golden
brown.
1. Ifthe muffins didn’t rise, what ingredient(s) from this specific recipe might she have forgotten?
2. What ingredient provides the muffin's structure?
3. What ingredient bound the items together to prevent them from falling apart and added color?
4. What ingredient{s) provided flavor to the muffins? List at least 2.
5. What ingredient was the primary source of fat in the recipe?
6. What does the AP in AP flour stand for?
7. Are granulated sugar and powdered sugar the same thing? Explai
8. Is baking powder and baking soda the same thing? Explain.