GUIGUINTO NATIONAL VOCATIONAL HIGH SCHOOL

Poblacion Guiguinto, Bulacan

Detailed lesson plan in T.L.E. Bread and Pastry Products

I. Objectives

At the end of the lesson, the students should be able to:

a. State the steps of muffin method;

b. Explain the good characteristics of a muffin;
c. Discuss the procedure of banana chocolate muffin bread.

II. Subject matter

a. Topic: Muffins
b. Reference: Bread and Pastry Production for Grade 9 students
c. Materials: PowerPoint presentation, baking materials.
d. Method: Lecture, discussion, and demonstration.

III. Procedure

Teachers activity Students activity

A. Preliminary activities
a. Prayer -Let us pray….Amen.
-_______please lead our prayer.
b. Greetings -Good morning Ma’am.
-Good morning class

c. Checking of the Attendance -Yes/No Ma’am.

-Are all present today?

d. Review - Muffin is a type of semi-sweet quick bread.

-Last meeting we have a brief
discussion about breads, especially muffins.
Can someone tell me what muffin is?
- Baking soda and baking powder.
-What are the two leavening agents
used in baking muffins?
- Cupcakes are sweeter compared to muffins
-What is the main difference of and muffins are usually made without icing.
muffins and cupcakes?

B. Lesson Proper
a. Motivation
- Before we start the discussion let’s - Yes/ No Ma’am.
play a short game of jumbled letters.

- First, group yourselves into 2 groups,

each groups will have 5 representatives that
will answer the questions given and choose an
answer with the jumbled letters given.
 - (the teacher will put the jumbled - (the students will solve the jumbled letters)
letters in front for the students to solve)

b. Discussion
-(the teacher will present the
PowerPoint presentation)

Muffin Method

- We all know that muffins are a type of

quick bread wherein it uses baking soda and
baking powder as leaveners. Muffin method is
a way of mixing batters for quick breads,
cookies, and cakes.

- The Muffin Method is a technique

whereby two mixes are created: a mix of wet
ingredients and a mix of dry ingredients Once
they are prepared — and the oven is
preheated — the two are combined and
stirred together very briefly before the
finished batter is panned and baked.

-Can you think of any pastries that does - Banana breads, cornbread and pancakes.
this type of procedure?

-4 Steps in the Muffin Method;

1. Combine all the wet ingredients together
including the eggs and oil or melted butter.

- Because if we put the sugar in the dry

-I have a question, why do we add
ingredients, it will not dissolve and will ruin
sugar which is clearly a dry ingredient, on the
the taste and texture of the baked product.
wet ingredients?

2. Combine the dry ingredients together.

- It is important to sift the dry ingredients like

- What is the importance of sifting dry
flours and powders because it breaks the
ingredients?
lumps and aerates the flour to make it lighter.
3. Add the wet ingredients to the dry
ingredients. Stir with a spatula until just
moistened.

-No, because the gluten content of the batter

- Do you think that it is ok to over stir
will form and make the muffin stiff not soft.
the muffin batter?

4. Place in tins and bake immediately as set

forth in the recipe.

- Now that you know what and how muffin - Muffin method is a simple and easy method.
method is, what do you think are the Pastries that use this method are dense, soft
advantages of using this method in baking? and fluffy. And it saves time because it is a
method in quick-breads.

Characteristics of a Good Muffin

1. Appearance: Rough, pebbled surface,

golden brown top crust, has cracks on the top
crust, slightly rounded top — no peak.

2. Texture: Fairly large gas holes

uniformly distributed, free of long, slender
tunnels, and tends to crumble.

3. Tenderness: Little resistance when

bitten and chewed.

4. Flavor: Has rich flavor because of its

sugar and butter content. Should have the
right amount of sweetness to it.

BANANA CHOCOLATE MUFFIN BREAD

(the teacher will present the ingredients and
tools used in the recipe)

- Ingredients :
1 cup All –Purpose Flour
1 cup Cake Flour
2 t baking powder
 3/4 c brown sugar
1/2 t baking soda
1/2 cup margarine/butter
1 c chocolate bits
2 pcs. Eggs
½ t salt
½ c cocoa powder
1 t vanilla
1 ½ c banana mashed
- Procedure :
1. In a mixing bowl, mashed banana,
add sugar and melted butter and then whisk in
eggs and vanilla.
2. In a separate bowl, sift flour, baking
powder, baking soda cocoa and salt together.
3. Pour liquid ingredients to dry
ingredients.
3. Add the chocolate chips. Then, Mix
thoroughly.
4. Spoon the batter using ice cream
scooper into muffin pan.
5. Bake the muffins for 20-25 minutes
until a tester inserted in the center of the
muffin comes out clean.
6. Cool the muffins for 10 minutes.
Pack.

Tomorrow we will do this so prepare

yourselves and your ingredients. I will now
present the rubrics for grading your muffins.
Appearance 10%
Texture 10%
Taste 10%
Working Area 10%
PPE 10%
Skills 50%
Total: 100%

- Is everything clear? Does anyone have - No Ma’am/ Yes Ma’am.

a question relating to our discussion?

C. Closure
a. Generalization
- (the teacher will call 3 students to - (the students will answer the teacher’s
explain what muffin method is and the question)
characteristics of a muffin.)

b. Application
- (the teacher will call 3 student scoop the - (the students will perform in front)
muffin batter into the cupcake linen)
IV. Evaluation

I. Identify what type of characteristic of muffin is being described. Write the letter of
your answer in the space provided.

a. Appearance b. Texture c. Tenderness d. Flavor

_____1. Little resistance when bitten and chewed.

_____2. Rough and pebbled surface.
_____3. Has rich flavor because of its sugar and butter content.
_____4. Slightly rounded top — no peak.
_____5. Have the right amount of sweetness.
_____6. Golden brown top crust, has cracks on the top crust.

II. Enumerate the 4 basic steps of Muffin Method

1. 3.
2. 4.

V. Assignment

Bring all of the ingredients needed for the “Banana Chocolate Muffin Bread” tomorrow.

1. 1 cup All –Purpose Flour

2. 1 cup Cake Flour
3. 2 teaspoon baking powder
4. 3/4 cup brown sugar
5. 1/2 teaspoon baking soda
6. 1/2 cup margarine/butter
7. 1 cup chocolate bits
8. 2 pcs. Eggs
9. ½ teaspoon salt
10. ½ cup cocoa powder
11. 1 t vanilla
12. 1 ½ cup banana mashed

Don’t forget to bring your own Personal Protective Equipment.

Prepared by:

ANDREA DENISE D. VILLAFUERTE

Student Teacher
Bulacan State University
Malolos Campus

Checked by:

SIR RANDY B. BERNABE

Cooperating Teacher

Noted by:

MA’AM MA.ELENA B. PANGILINAN, MA-IE,AS

TVL – HE Dept. Head Teacher III

Approved by:

SIR ROMAN M. CARREON

Secondary School Principal IV