Is this generally true of baking muffins and other quick breads? Should they always rest before being baked? Why does this work? The difference between your test muffins was impressive! Resting the batter does several things. It allows the leaveners to start working, it softens the bran in the flour and allows the liquid to become absorbed in the batter and it softens hard ingredients like the Flav-R-Bites. Try it with your other recipes in your own "test kitchen" experiments. We'd love to see pics! ~ MaryJane

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