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Muffin

A muffin is a small, individual-sized quick bread or cake-like baked good made from a semi-liquid batter that includes flour, sugar, eggs, a fat such as oil or butter, a liquid like milk or water, and a chemical leavening agent such as baking powder, which is deposited into cup-shaped molds and baked to produce a domed top.^[1]^[2] This American-style muffin, often sweet and flavored with ingredients like fruits, nuts, chocolate, or spices, differs from the English muffin, a yeast-leavened, flat, round product made from dough, cooked on a griddle, split horizontally, and typically toasted before serving.^[2]^[3] The history of muffins traces back to Wales in the early 11th century, where simple griddle-baked breads for the working class laid early foundations, though the term "muffin" first appeared in print in England during the early 18th century, likely derived from words meaning soft or rich bread.^[3] English muffins gained popularity in the Victorian era (1837–1901), initially prepared from humble ingredients like stale bread, mashed potatoes, and yeast dough, fried in rings on griddles, and later adopted for afternoon tea among higher classes.^[3] In contrast, American muffins emerged in the second half of the 19th century, enabled by the invention of baking powder around 1850, which allowed for faster preparation without yeast; they appeared in U.S. cookbooks such as Common Sense in the Household (1870) and the Boston Cooking-School Cook Book (1896).^[3]^[4] Today, muffins are a versatile staple in baking, consumed as breakfast items, snacks, or desserts worldwide, with industrial production beginning in the 1950s in the U.S. and spreading to regions like Australia and New Zealand.^[3] Variations abound, including savory options like corn muffins (official in Massachusetts) and iconic sweet ones like the blueberry muffin (Minnesota's state muffin), often customized with 15–20% inclusions by batter weight for texture and flavor.^[3]^[2] Typical formulations balance flour at 100% (baker's percentage), with sugar at 55–65%, liquids at 55–65%, and fats at 40–50%, ensuring a tender crumb and volume through gentle mixing to avoid overdevelopment of gluten.^[2]

Origins

Etymology

The word "muffin" first appears in English print in 1703, spelled as "moofin," in a letter by Ralph Thoresby, a Leeds antiquary and topographer, where it likely referred to a regional type of soft bread roll in Yorkshire dialect.^[5]^[6] Its etymology remains uncertain but is most plausibly derived from Low German muffen, the plural form of muffe meaning "small cake," reflecting early associations with compact, tender baked goods.^[1]^[6] An alternative or complementary origin traces to Old French moflet or moufflet, terms used in the 14th century to describe soft, tender bread, which aligns with the word's adoption in English culinary contexts during the early 18th century.^[6]^[7] Early British texts from this period, such as glossaries and correspondence, portray the muffin as a light, round, spongy item akin to a small cake or bun, often sold by street vendors known as "muffin-men" by 1754.^[6]^[5] Over time, usage diverged regionally: in British English, "muffin" retained its primary meaning as a flat, griddle-cooked, yeast-leavened bread roll, with recipes documented as early as 1747 in Hannah Glasse's The Art of Cookery Made Plain and Easy.^[8] In contrast, American English adapted the term by the 19th century to describe taller, cup-shaped quickbreads leavened with baking powder, distinguishing them from the traditional English variety often labeled "English muffins" in the U.S. to avoid confusion.^[6]^[9]

Historical Development

The origins of muffins trace back to the 10th and 11th centuries in Wales, where they emerged as simple flatbreads known as "bara" or "bara bychan" (meaning "small bread"), crafted from leftover dough scraps using basic ingredients like flour, water, and yeast, then cooked on a griddle or bakestone for quick preparation.^[8] These early versions served as an affordable, portable staple for working-class communities, often sold door-to-door by vendors in England by the medieval period.^[8] The term "muffin" itself likely derives from the Old French "moufflet," referring to a soft or tender bread, with its first recorded use in English print appearing in 1703.^[8] By the 18th century, muffins had spread across Britain as yeast-leavened breads, gaining popularity as a teatime treat among the middle and upper classes, though retaining their griddle-cooking method.^[8] The first printed recipe for these "English muffins" appeared in Hannah Glasse's The Art of Cookery Made Plain and Easy in 1747, describing a light dough of flour, yeast, eggs, and milk, baked on a hot iron griddle and intended for toasting with butter.^[8] Similar recipes followed in works like Elizabeth Raffald's The Experienced English Housekeeper (1769), solidifying their status as a distinctly British baked good by the late 1700s.^[8] In the 19th century, American innovations transformed muffins into quickbreads, departing from yeast-leavening through the adoption of chemical agents like pearlash (potassium carbonate), which allowed for faster rising without lengthy proofing.^[8] Amelia Simmons' American Cookery (1796), the first cookbook authored in the United States, introduced pearlash for leavening various breads, including an early yeast-based muffin recipe, paving the way for quicker adaptations in the 1820s and 1830s amid growing demand for efficient home baking.^[10] By mid-century, recipes in cookbooks like Sarah Josepha Hale's The Good Housekeeper (1839) explicitly featured pearlash or saleratus in muffin batters, baked in tins for a cupcake-like form, reflecting regional adaptations with cornmeal or wheat flour.^[8] The 20th century marked the commercialization of muffins in the United States, beginning with Samuel Bath Thomas' introduction of his yeast-leavened "English muffins" in New York in 1880, which gained widespread popularity through branded production by the 1920s.^[8] Post-World War II industrial advancements, including mechanized baking and packaged mixes like Bisquick (introduced in the 1930s but expanded postwar), enabled mass production and flavor diversification for quickbread varieties, turning muffins into a ubiquitous breakfast item in American households and bakeries.^[8]

Flatbread Muffins

Description and Characteristics

Flatbread muffins, commonly known as English muffins, are yeast-leavened, flat, round breads made from a soft dough, cooked on a griddle rather than baked in an oven.^[11] They typically measure about 3 to 4 inches (7.6 to 10 cm) in diameter and 1 inch (2.5 cm) in thickness, resulting in a uniform, disc-like shape without the domed top of oven-baked quickbreads.^[12] In terms of appearance and texture, English muffins have a pale, smooth exterior before cooking that develops a uniformly brown crust during griddling, with a firm yet tender crumb inside.^[12] The interior features an open, irregular structure of holes known as "nooks and crannies," created by steam pockets during cooking and enhanced by splitting with a fork rather than slicing, which improves toasting and absorption of toppings like butter or jam.^[11] This gives them a chewy, slightly acidic mouthfeel with a crispy exterior when toasted, distinguishing them from sweeter, denser American-style muffins.^[11] Key distinctions from quickbread muffins include their yeast fermentation for flavor development, griddle cooking for a flat profile, and lack of added sugars or inclusions, positioning them as versatile bases for breakfast sandwiches or toast rather than standalone sweets.^[11]

Preparation Methods

The preparation of flatbread muffins begins with assembling the basic dough components, which typically include bread flour, instant or active dry yeast, salt, a fat such as softened butter, and a liquid like lukewarm milk, often with the addition of an egg for tenderness.^[13] These ingredients are mixed until a smooth, stretchy dough forms, either by hand, stand mixer on medium-high speed for about 5 minutes, or using a bread machine dough cycle.^[13] The dough is then covered and allowed to proof at room temperature for 1 to 2 hours until it becomes puffy and nearly doubled in size, allowing the yeast to develop flavor and structure.^[13] Once proofed, the dough is gently deflated, divided into portions (typically 16 for a standard batch), and shaped into smooth balls that are flattened into rounds about 3 to 3.5 inches in diameter.^[13] These rounds are placed on a surface dusted with cornmeal or semolina to prevent sticking and promote even rising, then covered and allowed to rest for an additional 20 minutes, during which they puff slightly.^[14]^[13] Cooking involves griddle-frying the risen rounds over low heat at 300-350°F for 7 to 10 minutes per side, until they achieve a golden brown exterior and an internal temperature of around 200°F, ensuring the centers are fully cooked without over-browning.^[13]^[14] If needed, undercooked muffins can be finished in a preheated 350°F oven for about 10 minutes.^[13] Following cooking, the muffins are transferred to wire racks to cool thoroughly, which prevents sogginess by allowing steam to escape.^[13] Variations in the proofing and shaping stages include dusting with fine cornmeal to enhance texture and prevent adhesion during rising, a practice common in traditional recipes.^[14] Some regional preparations optionally incorporate a small amount of sugar or honey into the dough for a subtle sweetness, adjusting the proofing time slightly to account for the yeast's interaction with the added sugars.^[13] After cooling, the muffins are traditionally split open with a fork rather than sliced, creating the characteristic nooks and crannies that improve toasting and topping adhesion.^[15]

Bakeware and Tools

The production of flatbread muffins, such as English muffins, relies on specialized bakeware that ensures even cooking and shape retention during the griddling process. Cast-iron griddles or skillets are essential tools, prized for their superior heat retention and even distribution, which promote a uniform golden-brown crust without hot spots.^[16]^[17] These heavy pans, often preheated gradually over medium-low heat, allow the dough to cook slowly on both sides for about 5-7 minutes each, contributing to the characteristic crisp exterior.^[18] Ring molds, typically measuring 3 to 4 inches in diameter and made of stainless steel or tinned iron, are used to contain the soft, wet dough on the griddle, preventing spreading and yielding uniform rounds.^[19] These molds sit directly on the hot surface, where batter is poured inside before cooking, facilitating the formation of the muffin's distinct edges and interior structure.^[20] For proofing, baking sheets dusted generously with cornmeal or semolina serve as aids to support the cut dough pieces during rising, preventing sticking and imparting a subtle crunch to the base.^[14]^[21] The coarse grains create a non-stick barrier while the dough rests covered for 1-2 hours, allowing it to expand without adhesion. A simple fork is employed post-cooking for splitting the muffins, which tears the crumb irregularly to enhance steam escape during toasting and preserve the textured "nooks and crannies."^[22]^[23] In modern home adaptations, electric griddles offer convenience with precise temperature control, often set to around 300-350°F for consistent results without the need for stovetop monitoring.^[24]^[25] For storage, wire racks are recommended to cool the finished muffins fully, allowing air circulation that maintains the crust's crispness and prevents sogginess.^[26]^[22]

Quickbread Muffins

Description and Characteristics

Quickbread muffins are single-serving baked goods classified as quick breads, leavened chemically with baking powder or baking soda rather than yeast to achieve a rapid rise.^[27] These muffins are typically prepared in individual cups of a muffin tin, resulting in dome-shaped portions that rise to approximately 2 to 3 inches in height during baking.^[28] The process yields a moist, tender crumb structure, distinguishing them as a convenient alternative to traditional yeast-leavened breads that emerged in the 19th century with the advent of commercial baking powders.^[29] In terms of appearance and texture, quickbread muffins feature a light, fluffy interior encased by a slightly crisp, golden-brown top that often forms a crackly cap spilling over the edges of the baking cup.^[30] The overall form is characterized by a high, lofty dome, with a fine yet sturdy crumb that provides a satisfying tenderness without being overly dense.^[30] This sensory profile gives them a cupcake-like allure, but with a coarser, more bread-like consistency due to their formulation. Key distinctions from cupcakes lie in their composition and purpose: quickbread muffins incorporate less sugar and a higher proportion of flour relative to fat, resulting in a denser, less sweet profile suited primarily as breakfast or snack items rather than desserts.^[31] Unlike the lighter, fluffier texture of cupcakes, muffins emphasize a breadier mouthfeel, often without elaborate frostings or decorations.^[31]

Ingredients and Manufacture

Quickbread muffins rely on a standard set of basic ingredients to achieve their tender crumb and quick rise, primarily consisting of flour as the structural base, chemical leavening agents such as baking powder or baking soda for lift, sugar for sweetness and moisture retention, eggs for binding and richness, a liquid like milk or buttermilk for hydration, and a fat such as butter or oil for tenderness.^[2]^[32] Typical recipes use all-purpose flour at 100% by baker's percentage (weight relative to flour), with sugar at 55–65%, liquid eggs at 25–35%, water or milk at 55–65%, and shortening or oil at 40–50%; by volume, a common ratio maintains approximately 2 parts flour to 1 part liquid to ensure a thick, pourable batter consistency.^[2]^[33] The manufacture process begins with the muffin mixing method, where dry ingredients (flour, leavening agents, sugar, and salt) are sifted or whisked together in one bowl, while wet ingredients (eggs, milk or buttermilk, and melted fat) are combined separately in another to prevent premature gluten development.^[34]^[32] The wet mixture is then gently folded into the dry just until incorporated—ideally 10–15 strokes with a spatula—leaving small lumps in the batter to promote tenderness by minimizing overmixing, which could toughen the texture through excessive gluten activation.^[34] The batter is portioned into greased or lined muffin tins, filling each cup about two-thirds full, and baked in a preheated oven at 375–400°F (190–204°C) for 20–25 minutes, until a toothpick inserted in the center emerges clean; this temperature range allows for even rising via the leavening agents' rapid release of carbon dioxide.^[35]^[36] In commercial settings, muffin production scales up using industrial mixers to blend ingredients via the same muffin method, ensuring a homogeneous batter at low speeds to preserve air incorporation from leavening.^[2] Batter is deposited precisely into pans using piston depositors to avoid disrupting inclusions or aeration, then baked in continuous tunnel ovens for uniform heat distribution and high-volume output.^[2] To extend shelf life, manufacturers incorporate preservatives alongside emulsifiers and gums, allowing packaged muffins to remain fresh for weeks under controlled conditions.^[2]

Common Varieties and Flavors

Quickbread muffins exhibit a wide array of popular varieties, distinguished primarily by their flavor profiles and add-ins, which are incorporated into a basic batter of flour, sugar, eggs, milk, and leavening agents. Among the classics, blueberry muffins incorporate fresh or frozen blueberries folded gently into the batter to maintain their integrity and provide bursts of tartness against the sweet crumb.^[37] Bran muffins, valued for their hearty texture, rely on wheat bran for a chewy, fiber-rich consistency that adds nutritional density without overpowering the base flavor.^[38] Poppyseed muffins typically feature poppy seeds combined with citrus elements, such as lemon zest and juice, often finished with a glaze for enhanced tanginess and crunch.^[39] Beyond these staples, chocolate chip muffins embed semi-sweet chocolate chips throughout the batter, yielding a rich, indulgent treat popular for breakfast or dessert.^[37] Banana nut muffins blend mashed ripe bananas for natural sweetness and moisture with chopped nuts like walnuts or pecans, creating a dense yet tender crumb.^[40] Corn muffins, leaning savory, substitute a portion of flour with cornmeal and may include kernels for added texture and subtle corn flavor. Seasonal offerings, such as pumpkin spice muffins, infuse the batter with pureed pumpkin and a blend of spices including cinnamon, nutmeg, and ginger, evoking autumnal warmth.^[41] Structural variations expand the format of these quickbread muffins to suit different serving needs. Jumbo muffins, baked in larger tins, result in oversized portions with a pronounced domed top and extended baking times to ensure even cooking.^[37] Mini muffins, produced in smaller molds, yield bite-sized treats ideal for snacking or portion control, requiring shorter bake durations.^[37] Gluten-free adaptations commonly employ almond flour or specialized blends to replicate the structure and tenderness of traditional wheat-based muffins, accommodating dietary restrictions while preserving flavor integrity.^[42]

Nutrition and Health Aspects

A typical quickbread muffin provides 150-350 calories per serving, with approximately 5-10 grams of fat, 25-40 grams of carbohydrates, and 4-6 grams of protein, often high in added sugars and refined flours that contribute to its dense texture and sweetness.^[43]^[44] These values can vary based on size and recipe, but standard preparations using all-purpose flour and oil or butter result in a nutrient profile dominated by carbohydrates from flour and sugars, offering limited micronutrients unless enriched.^[44] Health considerations for quickbread muffins include potential benefits from bran varieties, which incorporate wheat or oat bran to boost dietary fiber content to 5-7 grams per serving, supporting digestive health and regularity by promoting gut motility and potentially lowering cholesterol levels.^[45] However, conventional muffins often have a high glycemic index (typically 60-80), leading to rapid blood sugar spikes due to refined carbohydrates and sugars, which may pose risks for individuals with diabetes or insulin resistance by exacerbating glycemic variability.^[46] Modern adaptations address these concerns through low-fat recipes that reduce oil or butter content by substituting fruit purees or yogurt, lowering total fat to under 5 grams per serving while maintaining moisture and structure.^[47] Vegan options replace dairy and eggs with plant-based milks like almond or soy and binders such as flaxseed, eliminating animal-derived saturated fats and allergens.^[48] Fortification with vitamins, such as B12 in vegan formulations or added fiber and antioxidants, enhances nutritional value for breakfast consumption, making muffins a more balanced choice when aligned with dietary needs.^[48]

Baking Innovations

Traditional muffin tins, essential for baking quickbread muffins, typically feature 6 to 12 cavities made from non-stick metal or flexible silicone, allowing for even heat distribution and easy removal of baked goods.^[49] Non-stick metal tins, often constructed from aluminized steel with a silicone coating, provide durability and precise shaping, while silicone versions offer flexibility for popping out muffins without damage.^[50] To further facilitate release, paper or silicone liners are commonly inserted into the cavities, reducing sticking and simplifying cleanup.^[49] Innovations in muffin baking pans include the muffin top pan, which produces flat, cookie-like edges by limiting batter depth to create a broader, crispier surface ideal for variations like streusel-topped muffins.^[51] Another advancement involves steam injection in professional ovens, where initial bursts of steam promote higher oven spring and domed tops by maintaining moisture during the early baking phase, enhancing volume in quickbread batters.^[52] Silicone molds have also evolved to ensure uniform shapes, with reinforced designs that withstand high temperatures and yield consistent results across batches, particularly for specialty or mini muffins.^[53] Recent trends in muffin baking emphasize efficiency and health-conscious adaptations, such as using air fryers to bake muffins quickly and evenly with circulated hot air, which can produce a crispier exterior without the need for additional oil spray.^[54] In commercial settings, batter dispensers have become key tools for achieving consistency, portioning exact amounts into tins to minimize variation in size and bake quality.^[55] These developments apply effectively to standard quickbread batter mixes, optimizing outcomes for both home and professional bakers.^[56]

Cultural Significance

Role in Cuisine and Traditions

In British and American cuisine, English muffins form the base for eggs Benedict, a poached egg dish topped with hollandaise sauce and Canadian bacon or ham, which originated in New York restaurants in the late 19th century and remains a brunch classic.^[57] Meanwhile, American-style quickbread muffins emerged as popular grab-and-go snacks in cafes during the post-1970s health movement, when high-fiber bran varieties were promoted for digestive benefits amid rising interest in whole grains and reduced refined sugars.^[58] These portable treats aligned with increasing snacking trends, offering a quick breakfast option for busy consumers.^[59] Traditional practices highlight muffins' role in social and daily routines. In Victorian-era Britain, street vendors known as muffin men traversed urban neighborhoods, carrying trays of warm English muffins on their heads and ringing bells to attract customers, making the bread a staple of working-class meals before widespread home baking.^[8] In the United States, National Muffin Day on February 23 fosters community through baking challenges and flavor-themed events, with participants often donating muffins or proceeds to support homeless shelters as part of the observance.^[60] Muffins also integrate into British afternoon tea, where English varieties are split, toasted, and spread with butter or jam, and into American brunches, pairing with coffee or eggs for casual gatherings.^[61] The global spread of muffins has led to regional adaptations incorporating local ingredients. In Canada, bakers frequently use native Saskatoon berries in muffins, providing a tart, nutty flavor that complements the quickbread's texture and reflects prairie harvest traditions.^[62] Australian versions often feature indigenous elements like macadamia nuts for richness or quandong fruit for tangy acidity, blending bush tucker with Western baking methods.^[63]^[64] In Asian fusion bakeries, particularly in North America and urban centers, matcha-infused muffins combine Japanese green tea with chewy mochi textures, creating hybrid treats that appeal to diverse palates.^[65]^[66]

Symbolic Uses

Muffins have emerged as cultural symbols in various contexts, often representing domesticity and communal effort. In the late 19th and early 20th centuries, women's suffrage movements in the United States utilized bake sales featuring homemade baked goods as a means of fundraising and raising awareness for voting rights. These events transformed everyday baking into acts of political activism, highlighting women's organizational skills and challenging gender norms by monetizing traditionally feminine labor for progressive causes.^[67]^[68] In media and popular culture, the term "muffin top" gained prominence in the early 2000s as a slang reference to excess body fat spilling over low-rise waistbands, critiquing fashion trends that prioritized slimness while exposing bodily realities. This metaphor, drawn from the overflowing batter of a muffin, underscored societal pressures on women's bodies during an era dominated by low-rise jeans and crop tops.^[69] Corporate branding has further imbued muffins with symbolic value, particularly through Thomas' English Muffins' long-running advertising campaigns. Since the 1970s, the brand's "nooks & crannies" slogan has symbolized the product's textured appeal and everyday indulgence, evoking reliability and simple pleasure in American breakfast routines.^[70]^[71] Beyond politics and commerce, muffins frequently symbolize comfort and nostalgia in American literature, serving as emblems of familial warmth and homemade simplicity. In Louisa May Alcott's Little Women (1868), muffins appear in descriptions of the March family's modest meals, reinforcing themes of resilience and domestic harmony amid hardship.^[72] In contemporary environmental discourse, muffins feature in sustainable baking campaigns that promote eco-friendly practices, symbolizing mindful consumption and reduced ecological impact. Initiatives by organizations like King Arthur Baking encourage plant-based muffin recipes using local, low-waste ingredients to highlight baking's potential role in planetary stewardship.^[73]^[74]

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Muffins, plain, prepared from recipe, made with low fat (2%) milk
Feb 22, 2016 · Muffins, plain, prepared from recipe, made with low fat (2%) milk - 1 muffin. USDA. Nutrition Facts. Serving Size: muffin (57g grams).Missing: FDC | Show results with:FDC
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Nutrition Facts for Muffin Plain
Nutrition Facts. Serving Size. 1 medium (130g). Calories, 478. % Daily Value *. Total Fat 20.3g, 26%. Saturated Fat 3.5g, 17%. Trans Fat --g.
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Calories in Muffins, oat bran - 1 small from USDA - Nutritionix
Feb 22, 2016 · Muffins, oat bran - 1 small. USDA. Nutrition Facts. Serving Size: small (66g grams). Amount Per Serving. Calories 178. % Daily Value*.
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Glycemic potency of muffins made with wheat, rice, corn, oat and ...
Muffins baked with wheat, rice, corn, oat and barley flours gave rise to GI values of 74, 79, 74, 53 and 55, respectively. The content of amylose was ...
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The Great Muffin Makeover - The Nutrition Source
Quick breads, such as muffins, are often sneaky sources of sodium, because they rely on sodium-based leavening agents, such as baking soda and baking powder.Missing: characteristics | Show results with:characteristics
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Are you getting enough vitamin B12? This dietitian's vegan muffins ...
Apr 25, 2024 · When using an unsweetened and B12-fortified soya drink, one muffin contains: 190 kcal; 16g carbs; 2.5g fibre; 4g protein; 12g fat (of which 0.9g ...
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The 2 Best Muffin Pans of 2025, Tested & Reviewed - Serious Eats
Material: Aluminized steel with nonstick silicone coating · Weight: 2 pounds, 8 1/4 ounces · Cup capacity: 100 milliliters · Depth and width of cup: 1 1/2 inches ...Missing: innovations | Show results with:innovations
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Non-stick Metal Bakeware 12-cup Muffin Pan | Le Creuset®
In stock Rating 5.0 (5) An innovative silicone coating ensures easy release and effortless cleanup, while the heavy-gauge carbon steel construction delivers superior heat conduction ...
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Gold Non-Stick Bakeware Muffin Top Pan, 12 Cavity - Wilton
Free delivery over $49.95 30-day returnsGold Non-Stick Bakeware Muffin Top Pan, 12 Cavity · Made without PFAS · Designed in the USA · Scratch Resistant · Oven Safe up to 450 Degrees · Use & Care: Wilton ...
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Choosing the Best Bakery Oven: Guide to Oven Types & Features
Oct 28, 2024 · Steam injection capabilities in deck and rack ovens help keep the dough moist during the first phases of baking. You get excellent, professional ...
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https://wilton.com/gold-non-stick-bakeware-muffin-top-pan-12-cavity/191011494/
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How To Make Air Fryer Muffins - Tasty Oven
Rating 5.0 (56) · 20 minJun 10, 2021 · Yes, you can use both paper and silicone baking cups in the air fryer. Because silicone cups are sturdier, they hold thick muffin batter better ...
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Bakery Pumps and Depositors for Cake Batter | Unifiller
Unifiller equipment ensures consistent batter depositing for cakes, cupcakes, and muffins, handling all types of batter with or without inclusions.
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Eggs Benedict History and Recipe - What's Cooking America
30 minFeb 2, 2019 · Eggs Benedict has two possible origins: one from Delmonico's in the 1860s, and another from the Waldorf Hotel in 1894, with a recipe in 1896.
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Bran muffins: Better than health food - Sarasota Herald-Tribune
Jan 8, 2014 · Bran muffins have long been an emblematic "health food." This is due in large part to a 1980s marketing campaign that attempted to convince ...
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45 Grab & Go Breakfast Ideas For The Busiest Of Mornings - Delish
Jul 29, 2025 · Blueberry muffins are a quintessential breakfast ... All you need are some English muffins, Canadian bacon, American cheese, and eggs.Breakfast Bombs recipe · Crescent Breakfast Squares · Blueberry Muffins recipe
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“The Muffin Is a Metaphor for Kindness”: National Movement Rallies ...
Feb 22, 2025 · National Muffin Day is a grassroots philanthropic movement that rallies volunteers to bake muffins for people experiencing homelessness.
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Discover the innovative journey of the Muffin - Puratos UK
The muffin dates back to the early 11th century in Wales, but over time gained popularity and became the classic companion to afternoon tea. It was only in the ...Missing: British | Show results with:British
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Saskatoon Berry Muffins | Shifting Roots
Rating 4.3 (42) · 35 minJul 21, 2022 · Mix all dry ingredients and make a well in the bowl. Add in the beaten egg, milk, yogurt, oil, Saskatoon berries, and lemon zest.
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Bushtucker baking: Wattleseed, Macadamia & Ginger Muffins
Aug 19, 2014 · Our experiment in native flavours – macadamia, wattle seed and crystalised ginger muffins with a hefty dollop of golden syrup.Missing: fruits quandong
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BUSH BERRY MUFFINS - Drink International
In a medium bowl, add spelt flour, macadamia meal, baking powder, salt, Riberry and Quandong, mixing using a whisk to ensure all lumps are broken down. Combine ...
[63]
These Matcha Mochi Muffins will Change Baking Forever - Nio Teas
Rating 5.0 (2) · 45 minAug 25, 2023 · The combination of roasted brown rice and green tea provides a wholesome contrast that complements the matcha mochi muffins' fusion of flavors.
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New Asian American bakeries find bicultural sweet spot
Aug 25, 2021 · Ingredients found interesting in Asian cultures are being incorporated with European or traditional American pastries into something new.
[65]
Woman-led philanthropy: From organizing bake sales to advocating ...
Jun 10, 2016 · Women applied their skills to baking and selling for a cause. Often unwilling to simply turn over their pies and breads, women then saw their ...
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A brief, subversive history of women baking for liberation - Salon.com
May 3, 2022 · In 1886, “The Woman Suffrage Cookbook” was compiled by a group of women in Massachusetts to be sold at the Boston Festival and Bazaar. As the ...
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Muffin-Top - The New York Times
Aug 28, 2005 · When the wearer's abdomen is flat, a display of flesh above and well below the bellybutton produces an eye-catching picture of what The Scotsman ...
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The English Muffin Is Not English at All | The Kitchn
Sep 26, 2019 · We hate to be the bearer of bad news, but English muffins did not originate in England. In fact, the British weren't even aware of their ...
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Advertising; Thomas's Muffin Campaign - The New York Times
Sep 29, 1983 · The advertising will, in the words of Mr. Ferrell, ''celebrate the experience of eating a Thomas's English muffin.'' It can best be called a fun ...Missing: history symbolism
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[PDF] FOOD THINGS IN AMERICAN FICTION, 1860
... muffins” with buckwheats and bread “piled into one big plate” (Little Women 10). Later the March family eats “bread and milk for breakfast” (Alcott, Little ...
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Sustainable Baking Guide - King Arthur Baking
If you're looking to lower the environmental footprint of your baking, incorporating more plant-based recipes can help. Here are some of our go-to vegan bakes.
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Green Initiatives – Muffin Town – America's Premium Value Bakery
Implementing innovative and responsible environmental practices from investing in energy-efficient technologies, to our company-wide recycling efforts.