Muffin: Difference between revisions

Browse history interactively ← Previous edit Next edit →Content deleted Content addedVisual WikitextInline

Revision as of 01:27, 13 February 2008 view sourceGogo Dodo (talk \| contribs)Administrators197,922 edits Revert to revision 190918244 dated 2008-02-12 16:04:41 by 193.146.142.174 using popups ← Previous edit		Revision as of 03:04, 13 February 2008 view source 98.162.231.12 (talk) ←Replaced page with 'MUFFINS R GEWD.'Next edit →
Line 1:		Line 1:
			MUFFINS R GEWD.
	{{Cleanup\|date=February 2007}}
	{{Unreferenced\|date=March 2007}}

	{{ otheruses2\|Muffin}}
	]

	A '''muffin''' is somewhat like a small ], and though it does resemble a ]: they have cylindrical bases, rounded conical tops, and are usually not as ] as cupcakes; savory varieties (such as ] muffins) also exist. They generally fit in the palm of an adult hand, and are intended to be consumed by an individual in a single sitting. A ''muffin'' can also mean a different baked good, the smaller, disk-shaped ], although this usage is uncommon outside Britain. As American style muffins are now sold in the ], the term can refer to either product, the context usually making clear which is meant. There are many varieties and flavors of muffins made with a specific ingredient such as blueberries, chocolate chips, cucumbers, raspberry, cinnamon, pumpkin, date nut, lemon, banana, orange, peach, strawberry, boysenberry, almond, and carrot. These ingredients are then baked into the muffin.

	==Early history==

	==Modern history==
	]]]
	]
	A somewhat odd combination of circumstances in the 1970s and 1980s led to significant changes in what had been a rather simple, if not prosaic, food. The decline in home-baking, the ] movement, the rise of the ] shop, and the ] trend all contributed to the creation of a new standard of muffin.

	] in muffin mixes led to the expectation that muffins did not have to go stale within hours of baking, but the resulting muffins were not a taste improvement over homemade. On the other hand, the baked muffin, even if from a mix, seemed almost good for one compared to the fat-laden alternatives of doughnuts and ]. "Healthful" muffin recipes using ]s and such "natural" things as ] and various ] evolved rapidly. But for "healthful" muffins to have any shelf-life without artificial preservatives, the ] and fat content needed to be increased, to the point where the "muffins" are almost indistinguishable from ]s. The rising market for gourmet snacks to accompany gourmet coffees resulted in fancier concoctions in greater bulk than the original modestly-sized corn muffin.

	The marketing trend toward larger portion sizes also resulted in new muffin pan types for home-baking, not only for increased size. Since the area ratio of muffin top to muffin bottom changed considerably when the traditional small round exploded into a giant ], consumers became more aware of the difference between the soft texture of tops, allowed to rise unfettered, and rougher, tougher bottoms, restricted by the pans. There was a brief foray into pans that could produce "all-top" muffins, i.e., extremely shallow, large-diameter cups. However, the reality of muffin physics prevented the fad from getting very far. The TV ] '']'' made reference to this in an episode in which the character ] co-owns a bakery named "Top o' the Muffin to You!" that sold only the muffin tops (see ]). Along with the increasing size of muffins is a contrary trend of extremely small muffins. It is now very common to see muffin pans or premade muffins that are only one or two inches in diameter.

	==Types of muffins==
	=== English Muffin ===
	]
	The traditional ] is very different from the American variety. The English muffin is yeast leavened and predates the baking powder leavened muffins. This produces a type of muffin with a thick, fluffy pastry and is usually baked as a disk typically about 8 cm in ]. It is usually split into two, ]ed and ]ed, and bears a vague resemblance to a ] or ]. It also is eaten cold with a hot drink at coffee shops and diners. Fannie Farmer (a young adolescent girl) in her Cook Book gave recipes for both types of muffins, distinguishing between "raised" and adding instructions for a version that is nearly identical to today's "English muffin". Here the raised-muffin mixture was cooked in ] on a ], and flipped to brown both sides, producing a grilled muffin. Farmer indicated this was a useful method when baking in an oven was not practical.

	=== Corn Muffin ===
	Muffins made from cornmeal are popular in the United States. Similar to ], they can be eaten with butter or as a side dish with stews or chili.

	==Muffin paper cups==
	Muffin paper cups are round sheets of ], foil or metal,<ref>{{cite web\|url=http://www.hormel.com/kitchen/glossary.asp?id=35798\|title=Hormel Foods\|accessdate=2007-04-19}}</ref> with scallop-pressed edges, giving the muffin a round cup shape. Their shape can be compared to that of a disposable ]. Muffin paper cups are used to line the bottoms of muffin pans, used in the baking of muffins to facilitate the easy removal of the finished ] from the muffin tin.

	The advantage to cooks is easier removal and cleanup, and moister muffins; however, using them will prevent a crust.<ref>{{cite web\|url=http://www.joyofbaking.com/muffins/muffins.html\|title=The Joy of Baking\|accessdate=2007-04-11}}</ref>

	==See also==
	*]
	*]

	==References==
	{{reflist}}

	==External links==
	'''Recipe and Photos'''
	*
	*
	{{Wikibookspar\|Cookbook\|Muffin}}
	{{Wiktionary\|muffin}}
	{{Commonscat\|Muffins}}

	]
	]
	]
	]

	]
	]
	]
	]
	]
	]
	]
	]
	]
	]
	]
	]
	]
	]
	]

Revision as of 03:04, 13 February 2008

MUFFINS R GEWD.