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It will soften in the baking liquids when you bake the muffins.

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Q: If I am making muffins with dried fruit do I need to rehydrate the fruit or will it soften in the batter the fruit is dried pineapples and it is mixed in with granola?
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Related questions

What are 3 basic steps in preparing muffins?

make the batter, put it in the pan, then cook.


True or false beating muffin batter produces light ans fluffy muffins?

True.


Why doesn't yeast make muffins rise?

Muffins are a type of "quick bread," which uses baking powder or baking soda as leavening. Yeast requires an hour or more to raise dough or batter, and produces a different crumb than desired in (American) muffins.


What do you do if your muffins are not fully cooked?

If you are making muffins and you run out of batter before you fill all your muffin cups, add a couple of tablespoons of water to the empty cups. You can warp the muffin tin if you bake it with some of the cups empty. Most recipes make a dozen muffins, but on occasion I too have more muffin cups then I have batter for. By using my method of adding water to the empty cups, I have never warped a pan.


What is an example of a drop batter?

Drop batter is batter of such consistency as to drop from a bowl or spoon without running usu. made in a proportion of two parts flour to one part liquid.


Why can't you overstir muffins?

Overstirring most any batter mix (muffins, cake, cookies, ect.) can cause it to come out wrong. This is especially true in muffins. When you mix the batter, usually it is to incorportae all the ingredients together. If you mix it after the components are already combined, you begin to alter certain ingredients. Stirring can create minor amounts of heat, which can begin to cook eggs or cause milk to gather a different taste. Mixing can also eliminate needed air pockets, or whip the batter to be too light and airy.


What is alike between the muffin and the cupcake?

Muffins are a lot bigger than cupcakes and on cupcakes the icing seems to be hard and smooth! :)More information:The distinction between American style muffins and cupcakes can be hazy. The product called "muffins" in the U.S. might be called "tea cakes" in Great Britain. Technically, muffins are made with the same batter as quick breads with as little as 2 Tbs. sugar, while cupcakes are made with the batter used to make cake, with a full cup of sugar for a similar quantity. Also, muffins are NOT topped with frosting or icing, whereas cupcakes usually are.


Why are muffins so delicious?

The simple but yet tasty batter you make. Check out these muffin recipes, I bet you'll find something you'll like here: http://www.sutree.com/Learn.aspx?q=muffins


How long do you leave muffins to rest after bringing all the ingredients together?

You can bake them right away. If the batter sits too long the leavening will not work as well in the oven.


Can you substitute powder sugar instead of granular in blueberry muffins?

That's not a good idea. Powdered sugar often contains corn starch which will affect the consistency of the muffin batter.


How do you bake really good muffins?

To make really good muffins, you need to follow the recipe exactly. Make sure you don't over mix the batter. Do not mix so much that it is completely smooth: it is OK if it looks a little lumpy. Make sure all the ingredients are at room temperature.and it depends on what kind of muffin ur makin.


What are the effects of over mixing?

Over mixing dough or batter containing flour activates gluten. This protein makes baked goods firm and elastic, good for pizza crust but bad for cakes and muffins.