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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - September 27, 2006

Muffin Baking Know-How
by Alice Osborne

Sometimes it's just a lack of a little know-how that makes the difference between a perfect muffin, and a so-so muffin. Here's some simple bits of information that could very well make the difference for you:

  • When adding liquid to the flour mixture, stir gently-only until the dry ingredients are moistened. A tough or flat muffin usually means the batter was beaten too long or too hard.

  • To test the freshness of your baking powder, mix 1 teaspoon of baking powder with 1/3 cup hot water; if the mixture does not produce a good foam, the powder is stale and should not be used. Toss it out and open a new can.

  • Try substituting a fresh fruit juice for the amount of liquid your recipe calls for. Doing so means you can add less sweetener, and the nutrition value will be higher.

  • If you do not have sufficient batter to fill every muffin cup, fill the empty cups halfway with water so your pan doesn't warp. The humidity created by the heated water in the cups will create a moist muffin as well.

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