One Egg Muffins

1. Explain the difference between single acting baking powder and balanced double acting Clabber Girl Baking Powder. A single acting baking powder releases its gas quickly, in one action. Balanced double acting Clabber Girl Baking Powder proportionately releases part of its gas during mixing and releases the remainder of the gas during baking. Teach your students the economical buy...smaller quantities of Clabber Girl Baking Powder are used to achieve quality baked goods, and Clabber Girl Baking Powder is priced less than other brands.

2. Check the supply of ingredients for use in the lab. The success of a recipe depends on the use of quality ingredients, accurate measurements, proper equipment, and use of tested methods and recipes.

3. Supply each student with a copy of the recipe, or copy this page for a handout.

This lesson plan refers to the recipe for:
One-Egg Muffins.

Ingredients:

2 cups all-purpose flour
2-1/2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg, beaten
1 cup milk
1/4 cup melted shortening or vegetable oil

Mixing Directions:

Sift, measure flour. Add Clabber Girl Baking Powder, salt, and sugar; sift. Thorough mixing is important for uniform texture and flavor. Beat egg; add milk and shortening. Have milk and egg at room temperature to avoid hardening of melted fat. Combine mixtures, stirring only to moisten. Batter will look rough and lumpy. Over mixing causes toughness and tunnels in the muffins. Fill lightly greased muffin wells or cups 3/4 full to allow room for batter to rise. Handle as little as possible to avoid toughening.

Baking Directions:

Bake at 400° F. in preheated oven for 20-25 minutes. Quick baking ensures proper raising of batter, golden brown crust, and well-baked interior. Makes one dozen 2-1/2" muffins.

STUDENT LEARNING:

1. Demonstrate the One-Egg Muffin recipe to the class the day before student lab day and discuss the purpose of each ingredient. Remind students that the batter will be lumpy in appearance, and when the batter "breaks," or separates from the spoon, it is properly mixed. Batter falling in ribbon-like strands tells you it is over mixed.

2. Student lab day - Students can express their creativity by adding dates, coconut, nuts, or raisins to dry ingredients before adding liquids. Also before baking, one cup of fresh fruit can be gently stirred into batter. For a special treat, a nut crunch topping made from 1/4 cup of packed brown sugar, 1/4 cup broken nuts, and 1/4 teaspoon cinnamon can be put on before baking. After baking, a plain muffin can be dipped into melted butter and rolled in a sugar/cinnamon mixture before serving for a delicious, tasty treat. Supervise students during laboratory clean-up and table-setting.

3. As students enjoy muffins hot from the oven, evaluate muffins by their appearance, tenderness, texture, and flavor. Note that many coffee cakes, party nut breads, and doughnuts use a similar batter and mixing method, and can easily be used as a part of the muffin lesson plan. Encourage students to bake at home for family and friends.