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Looked up the science behind overmixing muffin batter and it blew my mind
I found out from a King Arthur Baking article that overmixing basically punches all the air bubbles out of your batter and creates tunnels inside muffins, which explains why my blueberry ones came out like hockey pucks for 3 straight bakes - has anyone else had their baking totally changed by one random fact they looked up?
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cooper.taylor1mo ago
My neighbor Karen made cornbread muffins you could literally break a tooth on.
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