When making a bran muffin
A) some lumps in the batter are desirable.
B) the likelihood of tunnels is reduced by utilizing whole-grain flours or flours other than all-purpose.
C) the bran cuts gluten strands and interferes with its development, contributing to tenderness.
D) undermixing may result in a crumbly or low-volume muffin.
E) all of the above answers are correct

Question

Quizplus · Accepted Answer

All the statements are correct: lumps in the batter are normal, whole-grain flours reduce tunneling, bran interferes with gluten development, and undermixing can affect texture and volume.

When Making a Bran Muffin