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Muffins: High Altitude Tips




Source of Recipe


Internet






List of Ingredients









Instructions



1. There are two basic methods of preperation: Stirred and Beaten.
   
2. Stirred Method: Courser texture (may not need adjustment)
   
3. With the stirred method, the dry and wet ingredients are each mixed seperately, then quickly but grntly stirred together, just barely enough to moisten flour. This is in order to keep gluten development to a minimum and results in a coursely textured muffin.
   
4. Beaten Method (cake like texture): Follow recommendations for cakes. With the beaten method, a mixer is used to cream shortening and sugar, which create tiny air bubbles. These expand duing baking, creating a fine rather than coarse texture in the muffin.
   
5. Both methods may result in bitter flavor if baking soda or powder is not adequately neutralized. Reduce baking powder first, then soda. Although the cell structure of biscuits and muffin type quick breads is firm enough without adjustment, a bitter or alkaline flavor may result from inadequate neutralization of baking soda or powder. This can be prevented by reducing the baking soda or powder slightly (by 1/8 to 1/4).
   
6. Other recommendations are the same as for cakes:
   
7. Increase baking temperature by 15 to 25 degrees.
   
8. Reduce sugar by 1 to 3 tablespoons per cup
   
9. Increase liquid by 1 to 4 tablespoons per cup to avoid an extra stiff batter or dough.