Otis Spunkmeyer Blueberry Muffins
These muffins are rich and delicious. I have also tried them substituting dates for the blueberries and they are just as good.
These muffins are rich and delicious. I have also tried them substituting dates for the blueberries and they are just as good.
- Carbohydrate 34.1239416672398 g
- Cholesterol 354.000000001268 mg
- Fat 22.4323766670788 g
- Fiber 0.37799998998642 g
- Protein 12.8565433337416 g
- Saturated Fat 4.25703000023649 g
- Serving Size 1 1 Serving (150g)
- Sodium 401.578166671739 mg
- Sugar 33.7459416772534 g
- Trans Fat 2.1122751667146 g
- Calories 388 calories
Step-by-step
- Rinse Blueberry?s lightly and drain well. In mixing bowl beat eggs until light. To the eggs add cake mix, pudding, vegetable oil, vanilla, and milk. Beat until smooth but do not over beat. About two to two and half minutes. Batter will be thick.
- Carefully fold blueberry?s in batter with a spoon or spatula. try not to break the berry?s, they can be very tender.
- Fill muffin cups 3/4 full and place in a preheated oven at 350 degrees for 20 ? 30 minutes depending on the size of you muffin cups. Test with a tooth pick and taking care not to over bake. Will make about 9 large muffins or 12 ? 15 small muffins.
- Store muffins in a air tight container.
Judging Doneness Visually and Tactilely
Without an internal thermometer, bakers rely on specific physical indicators to determine when a muffin has finished baking at 350 degrees Fahrenheit. Gentle finger pressure applied to the center of the crown should yield a resilient spring-back rather than leaving a permanent indentation. A wooden toothpick inserted into the thickest part of the crumb must emerge clean or with a few moist crumbs clinging to it, entirely free of wet batter. Visual cues are equally important; the edges of the baked batter will pull slightly away from the paper liners, and the top surfaces will display a matte finish instead of a glossy sheen. Over-baking dries out the crumb rapidly, so monitoring the timer closely around the twenty-minute mark prevents moisture loss.Chemical Interactions in Shortcut Baking
Commercial cake mixes and instant puddings contain pre-gelatinized starches and chemical leavening agents that alter traditional baking dynamics. Sodium bicarbonate and monocalcium phosphate react rapidly when combined with dairy liquids and beaten eggs, generating carbon dioxide bubbles trapped by the gluten network. Instant pudding introduces modified food starches that bind free water molecules tightly, yielding a denser and more cohesive interior crumb structure than standard scratch-made batters. Vegetable oil coats the flour proteins thoroughly, inhibiting excessive gluten development during the required two to two-and-a-half-minute mixing window.Preservation and Storage Mechanics
Proper cooling and storage maintain the moisture balance of the finished baked goods. Residual steam must escape completely on a wire rack before sealing the muffins inside an airtight container, preventing condensation from softening the crust. Storing them at room temperature preserves the tender crumb texture for up to three days without refrigeration staling the starches.
