By broad

Re: making muffins
10 May 2008 00:37

Why is it better to use a metal spoon than wooden spoon for mixing muffins?Its for my daughters Home Economics homework

Replies

By poppy

Re: making muffins
10 May 2008 03:15

Delia, when talking about cake baking, says a metal spoon cuts through the batter cleanly which helps keep the cake light . I'm guessing the same is true when baking muffins. See link....
http://www.deliaonline.com/articles/food/all-about-cake-ingredients,1357,AR.html

By jeni_hope

Re: making muffins
10 May 2008 12:25

I was taught when making cakes; wooden spoon for creaming and beating, metal spoon for folding in the flour. I was told that it was because a metal spoon was cooler!

By Pat

Re: making muffins
11 May 2008 21:54

When making muffins, do not use a spoon at all to mix; just use a fork and give the mixture just a very few turns with the fork, leaving the mixture lumpy and unattractive. This will result in light muffins.

By Francisca

Re: making muffins
12 May 2008 14:39

And why doesn't one do that for cakes, Pat? I have posted this question here once but no one knew the answer!

By gilldoteee

Re: making muffins
12 May 2008 19:09

For a sponge cake you cream the fat and the flour with a wooden spoon to get air into the mixture so it will rise. Ditto the egg. You then switch to a metal spoon which is thin to cut the flour in to keep the air in the mixture.
Muffins work differently! They hadn't invented them (in the UK at least) when I was at school having cookery lessons in the 70s so I don't know the science behind them.