A consumer made muffins from scratch, using all-purpose flour and only 1 Tbsp. sugar. She wanted a smooth batter, so she stirred the muffins approximately 30 strokes, until it was totally smooth. When she baked the muffins, they appeared with a smooth peaked top. When cut open, they had tunnels and uneven cells. This is the method she used with commercial muffin mixes and obtained good results. Explain why this happened with the "scratch" recipe and not with the commercial mix. Include information on the functions of ingredients, the formation of gluten, the major structural component desired in quick breads, tenderizers, etc.

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The Answer of A consumer made muffins from scratch, using all-purpose flour and only 1 Tbsp. sugar. She wanted a smooth batter, so she stirred the muffins approximately 30 strokes, until it was totally smooth. When she baked the muffins, they appeared with a smooth peaked top. When cut open, they had tunnels and uneven cells. This is the method she used with commercial muffin mixes and obtained good results. Explain why this happened with the "scratch" recipe and not with the commercial mix. Include information on the functions of ingredients, the formation of gluten, the major structural component desired in quick breads, tenderizers, etc.

A Consumer Made Muffins from Scratch, Using All-Purpose Flour and Only