When making a bran muffin,
A. some lumps in the batter are desirable.
B. the likelihood of tunnels is reduced by utilizing whole-grain flours or flours other than all-purpose.
C. the bran cuts gluten strands and interferes with its development, contributing to tenderness.
D. undermixing may result in a crumbly or low-volume muffin.
E. All of these are correct.
Answer: E
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