pan with paper liners. in a large mixing bowl, beat four eggs; slowly add two cups white sugar. continue to…

pan with paper liners. in a large mixing bowl, beat four eggs; slowly add two cups white sugar. continue to beat. add one cup vegetable oil and one teaspoon vanilla extract. in a separate mixing bowl, combine four cups all - purpose white flour, one teaspoon salt, and one teaspoon baking soda. add dry ingredients to wet ingredients. do not overmix. gently fold in two cups sour cream and two cups fresh blueberries. spoon batter into muffin cups. bake for 20 minutes. let rest for 5 minutes before removing from pan. who is the primary audience? professional pastry chefs school cafeteria bakers young children learning to bake home chefs with some cooking knowledge

pan with paper liners. in a large mixing bowl, beat four eggs; slowly add two cups white sugar. continue to beat. add one cup vegetable oil and one teaspoon vanilla extract. in a separate mixing bowl, combine four cups all - purpose white flour, one teaspoon salt, and one teaspoon baking soda. add dry ingredients to wet ingredients. do not overmix. gently fold in two cups sour cream and two cups fresh blueberries. spoon batter into muffin cups. bake for 20 minutes. let rest for 5 minutes before removing from pan. who is the primary audience? professional pastry chefs school cafeteria bakers young children learning to bake home chefs with some cooking knowledge

Answer

Brief Explanations:

The recipe uses common - household ingredients and simple instructions like "beat", "add", "fold in". It doesn't require advanced pastry - making techniques. Professional pastry chefs would likely need more complex recipes, school cafeteria bakers would need recipes for large - scale production, and young children might struggle with some of the steps. Home chefs with basic cooking knowledge would find this recipe suitable.

Answer:

D. home chefs with some cooking knowledge