What does flour do in a savory muffin?

1. Structure: Flour provides the main structure and framework of the muffin. It forms a network of gluten strands when mixed with water, which gives the muffin its shape and holds all the ingredients together.

2. Binding: Flour acts as a binding agent, helping to combine the wet and dry ingredients and ensuring that the muffin batter remains cohesive.

3. Absorption: Flour absorbs moisture from the other ingredients, preventing the muffins from becoming too wet and soggy.

4. Leavening: Some flour types, particularly self-rising flour or flour mixed with baking powder, contain leavening agents that help the muffins rise during baking.

5. Flavor and Texture: Different types of flour, such as whole wheat or cornmeal, can add flavor and texture variations to savory muffins.

6. Tenderness: The type and amount of flour used can affect the texture and tenderness of the muffins. For example, using a softer flour like cake flour can result in more tender muffins.

Overall, flour plays a crucial role in the structure, binding, absorption, leavening, flavor, texture, and tenderness of savory muffins.