Which of the following methods is used for making quick breads?

The muffin method is specifically designed for making quick breads and involves combining dry and wet ingredients separately before mixing them together. This method is less intensive than others, such as the kneading method used for yeast breads, which requires developing gluten through extended mixing and kneading. The muffin method encourages minimal mixing once the wet and dry ingredients are combined to prevent overdevelopment of gluten, which can result in a tough texture.

In contrast, the other methods mentioned, like the kneading method and the yeast method, are associated with breads that require yeast for leavening and typically involve longer preparation times, more complex techniques, and the need for longer fermentation. The cake method, while also quick, is designed for making cakes and emphasizes a creaming process that is different from the more straightforward mixing of the muffin method. This makes the muffin method particularly suited for quick breads that need to be prepared and baked in a shorter timeframe.