CHILD DEVELOPMENT PEDAGOGY

Detailed explanation-1: -The fat must be in a liquid state when utilizing the muffin mixing method. If butter, shortening, lard, or coconut oil are used they must be melted.

Detailed explanation-2: -Muffins contain flour, liquid, egg, sugar, salt, shortening, and baking powder. The liquid, usually milk, represents about half the amount of flour on a volume basis, and it approximately equals the amount of flour on a weight basis.

Detailed explanation-3: -The main function of liquid fats (oils) is to add richness and tenderness, and because they do not solidify when cooled they create baked goods that are more tender than baked goods made with solid fats.

Detailed explanation-4: -Depending on what ingredients you’re using, the batter will range from runny (like thin cake batter) to very thick (like drop-cookie dough). As a general rule, the thinner the batter, the lighter the muffins will be when baked. But don’t be afraid to bake thick, gloppy batter.

Detailed explanation-5: -Oil is low in saturated fats, which makes it a healthier choice than solid fats like butter, but we need it in our batter to make a moist, tender muffin.