Kitchen Chemistry, Version 2.0

SORRY about the technical difficulties here is the ACTUAL EPISODE ONE of season 4!
Todays episode is all about the Chemistry in your Kitchen.

Join me to talk about chemical versus physical reactions and make a yummy snack to practice some of the principles.

BERRY GOOD BLUEBERRY MUFFINS , By Americas Test Kitchen https://www.americastestkitchen.com/kids/recipes/blueberry-muffins ingredients

Vegetable oil spray

3 cups plus 1 tablespoon all-purpose flour, measured separately

1 cup sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1½ cups plain yogurt

2 large eggs

8 tablespoons unsalted butter, melted and cooled

1½ cups fresh or frozen blueberries (do not thaw if frozen)

1

Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with vegetable oil spray.

2

In large bowl, whisk together 3 cups flour, sugar, baking powder, baking soda, and salt. In medium bowl, whisk yogurt and eggs until smooth.

3

Add yogurt mixture to flour mixture and use rubber spatula to stir gently until just combined and no dry flour is visible. Gently stir in melted butter.

4

In small bowl, toss blueberries with remaining 1 tablespoon flour. Gently stir blueberries into batter. Do not overmix.

5

Use ⅓-cup dry measuring cup to divide batter evenly among muffin cups (use rubber spatula to scrape batter from cup if needed).

6

Place muffin tin in oven and bake until golden brown and toothpick inserted in center of muffin comes out clean, 20 to 25 minutes.

7

Use oven mitts to remove muffin tin from oven (ask an adult to help). Place muffin tin on cooling rack and let muffins cool in tin for 15 minutes.

8

Using your fingertips, gently wiggle muffins to loosen from muffin tin and transfer to cooling rack. Let cool for at least 10 minutes before serving.