Muffin Testing - Cooking

Today in Home Economics, we made Mini Apple Sauce Muffins. It didn't take to long but it wasn't the fastest we could have been. Our lesson was a little different because each group's recipe was different from everyone else's, so our muffins all had different tastes and textures. Each group got to taste each other's muffins and have our opinion. I didn't try any of the muffins because I had to leave before I could eat them but I did get my group's opinions.

The Opinions:

Group 1: Original muffins - It was okay. It wasn't their favorite but they thought it still had a good taste.

Group 2: Butter & Wholemeal flour - It was okay. It was a little too soft kind of like it was undercooked.

My groups: Butter & Soy -  My group thought the muffins were okay. They thought the muffins could have been better if it had more flavor or sweetness. They also were undercooked making them not have the best texture.

Group 4: Canola & Wholemeal flour - It was okay. It was rough on the outside but the texture was soft on the inside. The muffins were nice.

Ingredients:

1 c Apple sauce

2 T Butter, melted & slightly cooled, or canola, a neutral oil

1 Egg, lightly beaten

1/2 c milk or soy milk

1 t vanilla essence

1 c wholemeal flour or white flour

1/2 c rolled oats

1/4 c sugar

1 t baking powder

1/2 t baking soda

1 t cinnamon

Cooking Method:

1. preheat oven to 180°C and grease mini muffin tins or line with paper cases.

2. In a small bowl, use a fork to whisk together the apple sauce, melted butter, milk, egg, and vanilla (liquid ingredients)

3. Add liquid ingredients to the flour, oats, baking powder, baking soda, cinnamon, and sugar - gently fold together.

4. Fill the muffin tins/paper cases (mini ones) to 3/4 full.

5. Bake about 10 minutes or until cooked.

6. Remove from oven. Let cool for 2 minutes before removing from muffin tins.