Fill in the Blanks Muffin ReviewOnline version Muffin Review by Petra Priest 1 30 mixing three melted butter glass 15 tin wet higher skewer colour creaming overmixing liner fingerprint Gluten gluten mixing quarters fat dry 1 . The higher the oven temperature the the volcanic peak 2 . The method produces a light and fluffy texture . 3 . One should avoid as it develops . 4 . Covering flour with reduces gluten development . 5 . The muffin liners should be filled full . 6 . is a protein found in wheat flour . 7 . The purpose of the muffin is to prevent the muffin from sticking to the muffin tray . 8 . The three methods to check if the muffins have finished baking are : to check the , to check with a or to check by . Muffin Mix Method 9 . In the muffin mix method , you put all ingredients in one bowl and all ingredients in another bowl . 10 . When using the muffin method , the should be in a bowl in the microwave for approximately seconds . 11 . folds is the ideal number of folds when using the muffin mix method . 12 . Premixing the liquid and the dry ingredients is important because it reduces the amount of required once both bowls are combined . Too much develops gluten .
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