Make your own muffins
For our “Make Your Own Muffins” lab, our group decided that we wanted to make lemon raspberry muffins. We wanted to have more of a savory, moist muffin. We were happy with our end result and it end up just like we wanted. In order to complete this, we all had to use Communication because we had a set time that it needed to be made and we needed to clean up in. That means that we always had to be doing something and making the most of our time. I suggest trying these muffins if you like savory or sweet kind of muffins.
Here is a look of our ending result:
This muffin ended up just like what we excepted for, it had some little chunks on it too which made it a little crispy and the side was well baked, also the top part which was the best part of the muffin was well baked too. We had to make our own muffins which means that we had to find the exact recipe for this kind of muffin on google, and fortunately all the amounts were good and equal and ended up perfectly with nothing less or more.Recipe or the
Ingredients to make 12 muffins:
- 2 eggs
- 650ml flour
- 10ml grated lemon zest
- 5ml baking powder
- 5ml baking soda
- 1ml salt
- 250ml packed brown sugar
- 250ml Balkan-style plain yogurt
- 125ml vegetable oil
- 15ml lemon juice
- 375ml raspberries
Ingredients/Cost:
- 2 eggs (52 cents)
- 630mL of flour (5 cents)
- 1/2 a lemon ($1.29)
- 5mL of baking powder (5 cents)
- 5mL of baking soda (5 cents)
- 1mL of salt (5 cents)
- 235mL of packed brown sugar (5 cents)
- 235mL of Balkan-Style plain yogurt ($2.35)
- 120mL of vegetable oil ($1.20)
- 350mL of raspberries ($6.00)
- Total: $11.61
Steps to make:
1. In a large bowl, whisk together flour, lemon zest, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together eggs, brown sugar, yogurt, oil and lemon juice; pour over flour mixture, stirring until just a few streaks of flour remain. Stir in blackberries just until combined. Spoon into greased or paper-lined muffin cups.
3.Bake at 350 degrees F (180 degrees C) oven until tops are firm to the touch, about 25 minutes. Let it cool in a tin on a rack for 5 minutes; transfer to the rack and let it cool completely.
We all had the same project and we did this project in groups of 4 or 5, every group had different ideas and here is a picture of the result of all the groups in block 3 foods and nutrition class.
