What is the leavening agent in muffins?

The leavening agent in muffins is baking powder. The baking powder causes the muffins to rise and gain a light, fluffy texture. It makes air bubbles develop within the mixture which cause this result.

This occurs as the baking powder releases carbon dioxide gas during the cooking process in the oven. Without the addition of baking powder, muffins would turn out a lot more like cookies. Below are a set of instructions that can be followed to make basic muffins.

• The first thing you must do is wash your hands and gather your ingredients and equipment in the kitchen.

• Thoroughly cream together the butter and sugar, add two eggs and mix for two minutes. After this, add flour and baking powder, and nutmeg if preferred. Stir carefully and refrigerate the mixture for at least an hour (for best results, leave the mixture in the fridge overnight).

• Set muffin cases in a baking tray with appropriate allotments. Spoon a small amount of muffin mixture into each case. Aim to fill the case to around half of its total capacity - remember, the muffins will rise in the cooking process and you don't want them to overflow. If desired, add additional ingredients such as milk chocolate chips and blueberries at this point.

• Bake the muffins for around 20 minutes in an oven set at 200 degrees Celsius (400 degrees Fahrenheit; gas mark 6). Make sure they are golden on top.

• Remove your muffins from the oven and allow them to cool for a few hours. Alternatively, wait just 20 minutes for warm, fresh muffins. Your muffins are now ready to be served and consumed.

Although muffins can be made by complete beginners, it may take a few cooking attempts before you make them perfectly. Don't get disheartened if they don't work out first time - learn from your mistakes and try again.