The Muffin Factory

By Phil Moore

Funding Unsuccessful. This project reached the deadline without achieving its funding goal on 2013-09-05 12:00:00.

5468688067_328550afbf_b
  • 0

    Backers

  • 0.00 EUR

    Pledged of 5,000.00 EUR Goal

  • 0

    Days to Go

Contribute Now

This project will only be funded if at least 5,000.00 EUR is pledged by 2013-09-05 12:00:00.

The Best Muffins!

A muffin (American-style muffin in the UK) is a type of semi-sweet cake or quick bread that is baked in portions appropriate for one person. They are similar to cupcakes, although they are usually less sweet and lack icing. Savory varieties, such as cornbread muffins or cheese muffins also exist.

The term also refers to a disk-shaped muffin bread, called an English muffin outside the United Kingdom. As American-style muffins are also available in Commonwealth countries, the term muffin can refer to either product, with the context usually making clear which is meant.

3273601445_aa04f0475e_oThere are many varieties such as low-fat and flavors of muffins made with a specific ingredient such as blueberries, chocolate chips, raspberry, cinnamon, pumpkin, date, nut, lemon, banana, orange, peach, strawberry, boysenberry, almond, and carrot, baked into the muffin. Muffins are often eaten for breakfast; alternatively, they may be served for tea or at other meals.

Recipes for muffins, in their yeast-free “American” form, are common in 19th century American cookbooks. 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. In her Boston Cooking-School Cook Book, Fannie Farmer 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. Farmer indicated that stove top “baking”, as is done with yeast dough, was a useful method when baking in an oven was not practical.