Add DRY to WET
I have been making muffins for at least two decades now, and I always add the wet ingredients to the dry ones, as instructed in the recipe. This means I end up with two wet-ingredient-covered bowls to wash.
It wasn’t until THIS VERY MORNING that it occurred to me to do it the other way around: add the DRY ingredients to the WET ones. This results in one powdery bowl that just needs a little swishy rinse, and only one sticky messy wet-ingredient bowl. MUCH BETTER. —Swistle
Posted: October 26th, 2008 under How-to, Cooking/Food.
Comments: 7
Comments
Comment from Ashley
Time: October 26, 2008, 7:30 am
In college I never had 2 mixing bowls so I always mixed the dry together in the bowl then just poured all the wet in and mixed, still do it to this day.
Comment from amber
Time: October 26, 2008, 3:17 pm
I second Ashley, one dirty bowl is better than two!
Comment from Maria
Time: October 27, 2008, 6:02 am
I don’t know the reason why, but in bread baking it is dry to wet always. The bread doesn’t rise otherwise. Dry ingredients always go firt and followed by wet. Did you notice a difference in the muffins?
Comment from Swistle
Time: October 27, 2008, 6:12 am
Comment from Becca
Time: October 27, 2008, 4:21 pm
Normally you add wet to dry to aviod lumps..that is the reason they state it that way on the packaging. If you didn’t notice a difference then it probably doesn’t matter for the muffins, but in something like a gravy mix, you will spend more time trying to get the lumps out! Just a little FYI. 
Comment from Jem
Time: November 9, 2008, 2:16 am
It never really occurred to me to mix all the wet ingredients first…I normally add them individually to the dry as well
Comment from Di
Time: December 21, 2008, 8:06 pm
Great idea - another variation is to mix the wet stuff in a HUGE measuring cup that can accomodate everything (Mine is a 4-cup job.) You would have to wash a measuring cup anyhow…
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