What's the purpose of "cutting in" the soft butter and then subsequently adding the rest of the wet ingredients? Does this make for a more tender muffin? Does it also aerate the batter a bit less so that you get less volume? Should this technique be used for all gluten free muffins?
In this specific g-f recipe, the butter is cut in in order to coat the flour particles in an effort to prevent over absorption of moisture when the pumpkin is added. Try this technique when working with any g-f muffin recipe calling for a fruit puree addition. Frank @ KAF.
February 13, 2012 at 10:23am