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 the above answers are correct
e
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