Very simple and could be simpler. As a handcraft baker, we developed fail-safe shortcuts to speed up production. I put all the dry ingredients in and then mixed them with the whip to be sure the baking soda was well dispersed. Next, I put in the softened butter. In the morning, I added the two eggs, pumpkin and water while mixing with the batter attachment, not the whip. I made 12 large muffins and 12 mini muffins for the grand kids. One major difference that will definitely improve taste and how well they keep, I used pastry flour. We would never have used a standard patent flour in muffins. Standard patent is simply wrong and dries the product out. The old bakers would have knocked me in the head if I had made that mistake. I miss those guys. Anyway, this will result in moister muffins.
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Very simple and could be simpler. As a handcraft baker, we developed fail-safe shortcuts to...