Raspberry Yogurt Muffins

1. 01 Introduction: Thank you for taking this class. In this class, I will teach you how to make these raspberry yogurt muffins. First, I will teach you how to make the batter. Then I will teach you how to prepare the pan and fill the muffin tins. Finally, I will show you how to bake and the muffins. I am a self taught baker and decorator. Many years ago I decided I wanted to open up my own home business. But I felt like my cake decorating skills were not quite at the levels that they needed to be. I took some classes, read a lot of books, watch some videos, and of course, did a lot of practice until I felt like my skills were at the level to decorate those gorgeous cakes that you often see. I then open up my own home bakery. I made many special cakes for people, for special occasions. I also went to farmers markets and festivals. My goods, muffins, like these, raspberry muffins, are excellent items to sell at the farmers markets and the festivals. I had this business for several years until my husband got a job offer in New York City. We felt like this was a good move for us, and so I closed my business and we moved across the country to New York City. Now here in New York, I do not want to go through the steps to open up another home bakery. But I still love baking, and as a retired teacher, I like to teach. So I have decided to share my skills with you on skill share. This class is aimed at the baker that wants to learn how to make a flavored muffin from scratch. I am excited to teach you the skills in this class. Let's move on to lesson number one, Making the batter. 2. 02 The Batter: We are ready to start making our raspberry muffins. I've already turned the oven on to 350 degrees so we can preheat so that once we have muffins made, the oven will be ready for them in this bowl, I want to place all my dry ingredients. I'm going to start by putting my 1.2 cups of flour. Next, I want to add my 13 cup of sugar. Then I want to add my one teaspoon of baking powder, my 12 teaspoon of baking soda, and my 12 teaspoon of salt. And I'm just going to very lightly combine these ingredients. I'm now ready to set this aside, work on my wet ingredients to this bowl. I want to add my one egg, my one third cup oil, and my Greek yogurt. Now I'm just adding 15.3 ounce container of yogurt here. I don't know if that's exactly two threes, but it's pretty close. Now I want to mix these items up. I just keep whisking them until they're all combined. We're now going to slowly add the wet ingredients to the dry ingredients. We don't want to stir too vigorously, we just want to mix them in. I'm going to pour about a third in and mix that in. Once I have that pretty much mixed in, do another third, mix that in, then let's just get that last bit in. Now we want to get all of the powdered stuff or the dry ingredients mixed into the moist. Now that seems very dry to me. It may be that this yogurt was not quite enough. I'm going to add just a little bit of milk because I want to get this the right consistency. Let's get that milk added in to get this the right consistency. That is more the consistency that muffin should be. I'm going to fold my raspberries in. That means I'm just going to go from the bottom to the top and get these all folded in. You notice I have quite a nice batter because the raspberries have turned it. There is our batter ready to go into the pans. In our next lesson, I will show you how to prepare the pan and how to put the batter into the pan. 3. 03 Filling the Pan: We're ready now to put the muffin batter into our muffin pans. I like to use a silicon mat. I still spray it down, so I'm just going to spray each muffin with my spray. You can also use cupcake liners. If you use cupcake liners, you won't need to spray it down. Now, we're just going to spoon our muffin mix into the muffin tin. This is supposed to make enough for 12. I'm just putting one spoonful in right now. I'll go back when I get all of them full or I get some in all of them and either add some to those that are less or if I don't quite have enough for 12, take some out of those that are fuller to make 12, but this is supposed to make 12. I'm getting to having 12. I'm also getting close to the end of what's in my muffin bowl. Look and see this one looks like it could use more. This one could use a little more. Here are our muffins ready to go in the oven. In our next lesson, I'll show you how to bake them and cool them. 4. 04 Baking and Cooling: Our oven is preheated and we're ready to bake our muffins. I have my oven at in the middle, and I'm just going to place my muffins in the middle of that a and I'm going to set the timer for 20 minutes. We'll be back in 20 minutes when the muffins are done baking. Our timer is just about ready to go off. We want to check the muffins, make sure they're cooked. If they are, we will pull them out of the oven. The timer just went off. Pull these out, they look like they're done. I am going to poke at Testerin. When I pull it out, it is clean. So these muffins are done. We're going to take them out of the oven. We're now going to let the muffins sit in the pound for about 5 minutes. And then we'll be ready to take them out and let them cool. The rest of the way, our muffins have been cooling for about 5 minutes. We're ready to take them out of the pound because I use this sepa type thing, I don't need to run a knife around it, at least not without trying to dump it first. If you did not use the papers, you're going to want to run a knife around it. I'm going to just take them out and tip them upside down, shake it, check and see if they all came out. You'll notice they all came out. Now we're just going to turn these right side up, separate them a little bit so they have space to cool. And now these are going to cool until they're completely at room temperature. And then you've got these delicious raspberry muffins. 5. 05 Final Thoughts: Thank you for taking this class. We had fun making our raspberry yogurt muffins. We first learned how to make the muffin batter. After the muffin batter was made, we prepared the muffin pans. I used the silicone mat, but you could also use cupcake liners with the silicone mat. I did spray the pan Am, and then we filled the pan, making them all pretty much the same size. After the pan was filled, we put the muffins into the oven and bake them for 20 minutes. When the muffins were done baking, I removed them from the oven and let them rest in the pan for about 5 minutes. Then I dumped the muffins out onto a cooling rack, and I let them cool until they were completely cool. I hope your muffins turned out the way you wanted them to. Your project for this class is to make these muffins. The recipe is in the protic section. Please make sure to take a picture of your muffins and tell us how it went from my kitchen to your kitchen. Happy baking.