Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 12 · column 5 of 6 · from the scan, no model involved
Never over-mix batter. Combine dry ingredients and liquid ingredients separately but well, then stir together just until dry ingredients are moistened — about 20 strokes. Some lumps will remain. Gently and speedily fold in fruits or nuts.
• Fill muffin cups half full, threefourths full or full, depending on desired muffin size. Use mini (1 1/2ounce), standard (2-to-4-ounce) or jumbo (6-to-8-ounce), standard (2-to4-ounce) or jumbo (6-to-8-ounce) muffin pans. Add a few tablespoons water to any empty muffin cups to ensure even baking.
• Muffins are fully baked when center springs back when lightly touched or when a wooden pick inserted in center comes out clean. Cool 5 to 10 minutes, then remove from the pan and cool on a wire rack.
89.5%