Blueberry, corn, lemon poppy seed!
蓝莓，玉米，柠檬罂粟籽！
Muffins come in severalscrumptious varieties and are simple to make, but there are pitfalls to avoid.
松饼美味且形式多样，易于制作，但是仍需避免一些小误区。
What makes the difference between a lofty, delicate muffin and a flat, rubbery lump?
那么，松软美味的松饼与扁平坚硬的松饼有什么区别呢？
The secret to muffin making is not to stir the batter too much. Why?
松饼制作的秘密是不要过度搅动调和好的面糊。为什么呢？
Once flour is mixed with wet ingredients, strands of gluten protein in the flour stretch out and linkup with other protein molecules.
当面粉与含水分的成分调和时，面粉里的面筋蛋白开始伸展并与其他蛋白分子发生作用衔接起来。
The more you mix, the stronger this gluten matrix becomes.
你越是搅拌，面筋结合得越紧。

Fora dense, chewy bagel, a strong matrix is just right. But with muffins, the texture should be moredelicate.
对于有嚼头的硬面包，强劲结合的面筋没什么问题。但是对于松饼来说，质地应该精细一些。
Muffin recipes are designed to create a delicate gluten matrix by minimizing stirring time.
松饼的秘方是减少搅拌时间，让面筋蛋白结合得更加精细。
The firststep is to mix the dry ingredients in one bowl, and the wet in another.
第一步是将干燥的成分放入一个碗内，将含水分的成分置于另一个碗内。
This two-bowl procedure isn't intended to turn your kitchen upside down, but to decrease stirringtime after you combine wet and dry.
分碗放置配料并非要将你的厨房搞得乱七八糟，而是为减少干料与湿料混合后的搅拌时间。
Muffin recipes also say to stir the batter just until combined,leaving some lumps.
松饼秘方也提到，将面糊搅拌至刚刚好，留一些疙瘩在里面。
Want to see what happens with gluten in overmixed muffin batter?
你想知道松饼糊搅拌过度的后果吗？
Next time you make muffins,sacrifice one to science!
下次当你做松饼的时候，为科学牺牲一次！
Fill all but one section of the muffin tin, then stir the last bit of batterseveral minutes more.
将一个松饼罐灌满，然后将剩下的糊糊多搅拌几分钟。
Strands of gluten will stretch out and link up, making the batter look stringy.
一股股的面筋会伸展开来并丝丝相连，让面糊看起来呈丝状。
During baking, the rubbery, experimental muffin won't rise like the others.
在烘烤的过程中，橡胶块般的实验松饼不会像其他松饼一样蓬松起来。
Air bubbles have tofight through that tough gluten matrix, leaving long tunnels instead of little holes.
水气泡很难通过牢固的面筋网，同时留下长孔而非通常情况下的小洞。
Now you knowthe muffin maker's secret–be gentle with gluten!
现在你明白松饼制作者的秘密了吧-对面筋温柔点！