A Moment of Science

Posts tagged batter

April 15, 2013

 

muffin on a plate

Use Science To Make The Perfect Muffin

What makes the difference between a lofty, delicate muffin and a flat, rubbery lump?

December 2, 2004

 

Fried Candy Bars

Learn about the magic of making fried candy bars, on this Moment of Science.

September 27, 2003

 

The Muffin Maker’s Secret

Once flour is mixed with wet ingredients, strands of gluten protein in the flour stretch out and link up with other protein molecules.

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