Quick Breads Lab {Biscuits and Muffins}

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Amazing biscuits and muffins today. Yesterday I introduced quick breads by demonstrating biscuits and muffins. I chose to make plain biscuits and chocolate chip muffins. After students took notes and samples, they got to chose their own variation.

Here’s what they created today. IMG_0116One group chose to make a version of Bo-Berry biscuits like Bojangles by adding in blueberries to the biscuit dough and icing on top.  Don’t these look fantastic?

Here’s how they started out.

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And wow did they turn out blueberry wonderful.

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IMG_0108Other great muffins with teamwork.

IMG_0103Liners were used instead of greasing.

IMG_0101Students remembered to make a well in the center of the dry ingredients.

IMG_0104Liquids were whisked in another bowl.

IMG_0100Tae is a great whisker.

IMG_0102Ben’s doing his thing too.

IMG_0099One group had a slightly epic fail forgetting the leavening ingredient, baking powder.

IMG_0096All other groups remembered, thank goodness.

IMG_0097Nicely peaked, could use a little more browning on top.

IMG_0111Fantastic color.

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And check out the inside.

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Applicicious with 1/2 tsp. cinnamon and 1/2 cup finely chopped apple.

IMG_0093It all started out with a demo of both quick breads and lots of love and patience with students.

IMG_0092Deangelo is on the muffins.

IMG_0118We’re calling it a successful day when you have delicious looking quick breads like these.

We used the allrecipes basic biscuit recipe.

We used this basic muffin recipe folding in 1/2 cup frozen berries. 1/2 chopped apples with 1/2 teaspoon cinnamon or 1/2 cup chocolate chips to the recipe if desired.

Muffins

 

2 c. all-purpose flour               1 egg, beaten

1/3 c. sugar                              1 c. milk

½ tsp. Salt                               ¼ c.  oil

2 1/2 tsp. Baking powder

 

  1. Preheat oven to 400º F.
  2. Grease muffin pans or line with paper muffin liners.
  3. In a medium mixing bowl, stir together flour, sugar, salt, and baking powder. (If adding spices, they may be added here.) (If adding cheese, omit sugar.)
  4. In a small bowl, combine beaten egg, milk, and melted fat; mix well.
  5. Make a well in dry ingredients; add liquid ingredients all at once, stir just until dry ingredients are moistened.
  6. Add any fruits or nuts if desired and gently stir them in.
  7. Fill muffin cups about 2/3 full.
  8. Bake muffins until golden brown, about 20 minutes. Serve immediately.

 

Yield:  12 regular muffins or 24 mini-muffins

All the students enjoyed their quick breads and now we’re moving on to yeast breads!

 

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