hopefully
overmixing the batter is very common (i didn't know it was a problem until i was taking the courses, myself))
mostly though, it will ((ok, im gonna get all 'foodie' here)
make more gluten (the more you mix flour) so in turn it will make the sponge/muffins
tough. and yes, you can also start to beat out the gasses that are formed from the meeting of
baking soda/powder/salt.
the key to muffin batter is: keep it lumpy! just mix til mostly moist.
what type of muffins are ya making? (((mmmmm muffins))
eandz
i went home...well, i went to california late march/early april for a visit before i got too
prego. didn't get the time to stop off in texas for the distant relatives unfortunately.
((not to mention, i hate the heat, well, i hate humidity & heat, so dallas wasn't goign to be a good choice for m,
travelling alone with an 18 month old...ekk!!))
and i'm also due ont he 20th . not..tooo...far..noww?!?!?
ok ok i've really gotta get going. i'm going to be late, i just know it! (('im never ontime!))