When Making a Bran Muffin

Multiple Choice

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 these are correct.