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| ==Types of muffins== | ==Types of muffins== | ||
| === English Muffin === | === English Muffin === | ||
| ] | |||
| no! | |||
| 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 === | === Corn Muffin === | ||
| Muffins made from cornmeal |
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== | ||
| 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. | |||
| no! | |||
| 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== | ==See also== | ||
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A muffin is somewhat like a small cake, and though it does resemble a cupcake: they have cylindrical bases, rounded conical tops, and are usually not as sweet as cupcakes; savory varieties (such as cornbread 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 English muffin, although this usage is uncommon outside Britain. As American style muffins are now sold in the UK, 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
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Types of muffins
English Muffin
The traditional English muffin 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 diameter. It is usually split into two, toasted and buttered, and bears a vague resemblance to a crumpet or pikelet. 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 muffin rings on a griddle, 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 cornbread, 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 paper, foil or metal, with scallop-pressed edges, giving the muffin a round cup shape. Their shape can be compared to that of a disposable coffee filter. 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 pastry from the muffin tin.
The advantage to cooks is easier removal and cleanup, and moister muffins; however, using them will prevent a crust.
See also
References
- "Hormel Foods". Retrieved 2007-04-19.
- "The Joy of Baking". Retrieved 2007-04-11.