Hi all,
I'm having some trouble in defining the phrase '' combine wet and dry ingredients, until just mixed'' for muffin recipes.
I followed a recipe that contained egg whites and oats and carefully folded the wet/dry ingredients, but still ended with rubbery muffins.
How lumpy should the mixture be, and how long should I fold it for, e.g 15 or 30 seconds?
I recently brought a Bundt/Popover Muffin Pan and was looking for tips and secrets on achieving a light and risen muffin..please help Baking Queens!!