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 these are correct.

Question

Quizplus · Accepted Answer

All of the statements are correct regarding the preparation of bran muffins. Lumps in the batter are indeed desirable as overmixing can lead to tough muffins. Whole-grain flours or flours other than all-purpose reduce the likelihood of tunnels by interfering with gluten development. The presence of bran cuts through gluten strands, further interfering with gluten development and contributing to a tender muffin. Undermixing, however, can lead to a crumbly or low-volume muffin due to insufficient incorporation of ingredients.

When Making a Bran Muffin