Contrast the basic ingredients of muffins and biscuits?

The basic ingredients of muffins and biscuits are actually more or less the same, as can be seen below. The only difference lies in the amounts used, and the fact that additional liquid is used in muffins to make the dough more fluid. The main difference between muffins and biscuits is in the way the ingredients are put together.

• Choc Chip Muffin Ingredients

400g plain flour
4 teaspoons baking powder
250ml milk
2 eggs
150g plain chocolate
125ml vegetable oil
100g granulated sugar
100g brown sugar
1 tsp vanilla extract
1 teaspoon salt

• Choc Chip Biscuit Ingredients

350g semisweet chocolate chips
3/4 teaspoon salt
225g butter, softened
225g all-purpose flour
2 large eggs,beaten
170g sugar
150g packed brown sugar
1 teaspoon vanilla extract
1 teaspoon baking soda

Please note that the ingredients in both examples are not in any particular order. The basic methods of combining the ingredients are as follows:

• Basic Method for Muffins

The muffin method, requires separate measurement of wet and dry ingredients, then quickly combining the two. Frequently the wet ingredients include beaten eggs that have trapped air to provide additional rise. In muffin recipes, fats used are liquids, such as vegetable oil. Mixing is done with a spatula or spoon to prevent over beating the dough and deflating the lift from the eggs.

• Method for Biscuits

This method involves cutting the chilled fat into the dry ingredients with a pastry blender, two forks or food processor. The layering achieved with this process gives rise, as well as adding flakiness due to the fat folds melt during the baking process. Confusingly, although this method produces what is known as shortened biscuits, shortbread cookies and strawberry shortcake generally use a different, creaming method.