Quickbread muffins are made with flour, sieved together with bicarbonate of soda as a raising agent. ![]() But today’s giant bakery muffins contain from 340 to 630 calories each." Manufacture Over the years, the size and calorie content of muffins has changed: the "3-inch muffins grandmother made had only 120 to 160 calories. Farmer indicated that stove top "baking", as is done with yeast dough, was a useful method when baking in an oven was not practical. In Fannie Farmer's Boston Cooking-School Cook Book, she gave recipes for both types of muffins, both those that used yeast to raise the dough and those that used a quick bread method, using muffin rings to shape the English muffins. Recipes for yeast-based muffins, which were sometimes called "common muffins" or "wheat muffins" in 19th-century American cookbooks, can be found in much older cookbooks. Recipes for quickbread muffins are common in 19th-century American cookbooks. Factory baked muffins are sold at grocery stores and convenience stores and are also served in some coffeeshops and cafeterias. ![]() Fresh baked muffins are sold by bakeries, donut shops and some fast food restaurants and coffeehouses. Muffins may have solid items mixed into the batter, such as berries, chocolate chips or nuts. Sweetened muffins range from lightly sweetened muffins to products that are "richer than many cakes in fat and sugar." They are similar to cupcakes in size and cooking methods, the main difference being that cupcakes tend to be sweet desserts using cake batter and which are often topped with sugar icing (American frosting). Muffins are available in both savoury varieties, such as cornmeal and cheese muffins, or sweet varieties such as blueberry, chocolate chip, lemon or banana flavours. Quickbread muffins (sometimes described in Britain as "American muffins" ) are baked, individual-sized, cupcake-shaped foods with a "moist, coarse-grained" texture. The expression "muffin-man", meaning a street seller of muffins, is attested in a 1754 poem, which includes the line: "Hark! the shrill Muffin-Man his Carol plies." Quickbread muffins Quickbread muffinįlour, eggs, leavening, vegetable oil, sugarīlueberries, chocolate, poppyseeds, or bran ![]() The word is first found in print in 1703, spelled moofin it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake, or possibly with some connection to the Old French moufflet meaning soft, as said of bread. One 19th century source suggests that "muffin" may be related to the Greek bread "maphula", a "cake baked on a hearth or griddle", or from Old French "mou-pain" ("soft bread"), which may have been corrupted into "mouffin". The flatbread "English" variety is of British or other European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. While quickbread "American" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional bran muffins. Wheat and rye English muffins, toasted and untoastedĪ muffin is an individually portioned baked product, however the term can refer to one of two distinct items: a part-raised flatbread (like a crumpet) that is baked and then cooked on a griddle (typically unsweetened), or a (often sweetened) quickbread that is chemically leavened and then baked in a mold.
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