TIPS FOR MAKING TASTY QUICK BREADS AND MUFFINS Recipe

Ingredients

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• Bake quick breads on the center oven rack for best heat circulation. shopping list
• Remove quick breads from the pan after about 10 minutes cooling for easier pan removal. shopping list
• Cool quick breads completely before slicing. Use a sharp thin-bladed knife and a light sawing motion to cut cleanly through the loaf. shopping list
• After cooling, wrap loaves tightly and store in refrigerator for up to 1 week or in the freezer for up to 3 months. shopping list
• For muffins, grease only the bottoms of the muffin cups with shortening. paper baking cups are ideal for easy cleanup. shopping list
• Muffin batter should be lumpy after stirring the dry ingredients into the wet ingredients. Stir just until moistened for muffins that are tender and nicely rounded. shopping list
• Use a spring-handled #20 or #24 ice cream scoop to fill muffins cups or a melon ball-size scoop for mini-muffins. shopping list
• Fill empty, greased muffin cups with water to prevent burning the grease during baking. shopping list