type of muffines

1. Preparation of other bakery product muffins Page 1 of 2
Muffin
The term muffin typically refers to an individual sized quick bread product which can be sweet or savory.
What is a quick bread? All breads are leavened by carbon dioxide. In yeast breads, the carbon dioxide is
formed by yeast. This is a slow process which can take hours.
But Quick breads leavened by using carbon dioxide produced by a chemical reaction of baking
powder which contain an acid and sodium bicarbonate. This reaction produces carbon dioxide and a salt.
This is a rapid process as compare to yeast bread. The salt often has an unpleasant flavor.
When baking powder was first made, it used as its acid ingredient sodium acid tartrate. This
ingredient was called wine stone, because when wine ages, it throws this chemical as a precipitate at the
bottom of the bottle and also known as cream of tartar. A single acting baking powder reacts when it comes
in contact with liquid. Because of this reason it requires quick baking of batter/dough after mixing. On the
other hand double acting powders creates one gas producing reaction as soon as you mix and another when
the product goes into the oven. The salts formed are somewhat unpleasant in flavor, but often masked by
sugar.
Muffin a term connected with moufflet, an old French word applied to bread, meaning soft. The word
muffin first appeared in print in the early 18th century, and recipes began to be published in the middle of
the 18th century. There has always been some confusion between muffins, crumpets (A crumpet is
a griddle cake made from flour and yeast.) in recipes and in name. Muffin' usually meant a bread like
product (sometimes simply made from whatever bread dough was available), as opposed to the more
pancake-like crumpets.
 In Great Britain, a muffin is a traditional light-textured roll, round and flat, which is made with yeast
dough.
 In North America muffins are entirely different. The raising (leavening) agent is baking powder and
the muffins are cooked in deep patty (muffin) tins. Cornmeal and bran are sometimes substituted for
some of the flour
 In England muffins were once called "tea cakes," a small yeast cake usually sweetened with a bit of
sugar.
 In America muffins are served primarily for breakfast or as an accompaniment to dinner
Muffin cups-Muffin cups or cases are usually round sheets of paper, foil, or silicone with scallop-pressed
edges, giving the muffin a round cup shape. They are used in the baking of muffins to line the bottoms of
muffin tins, to facilitate the easy removal of the finished muffin from the tin. A variety of sizes for muffin
cases are available. Slightly different sizes are considered "standard" in different countries. Miniature cases
are commonly 1 to 1.25 in (25 to 32 mm) in diameter at the base and .75 in (19 mm) tall. Standard-size cases
range from 1.75 to 2 inches (44 to 51 mm) in diameter at the base and are 1.25 to 1.5 in (32 to 38 mm) tall.
Quick bread muffins
 American muffins
The typical American muffin is similar to a cupcake in size and cooking methods. Recipes for quick
bread muffins 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. "English muffins" as American know them today are most closely
connected with the ancient Welsh tradition of cooking small round yeast cakes known as "bara" (bread)

2. Preparation of other bakery product muffins Page 2 of 2
"maen"(stone) on bakestones.
 English muffin
The English muffin is a type of yeast-leavened bread; generally about 4 in (10 cm) round and 1.5 in (3.8 cm)
tall. Rather than being oven-baked, they are cooked in a griddle on the stove top and flipped from side-to-
side, which results in their typical flattened shape rather than the rounded top seen in baked rolls or cake-
type muffins. The English muffin is round and usually cooked on a griddle, which gives it a flat, golden-
brown top and bottom, and a white band around the waste and a light, spongy interior.
Basic or Plain Muffins
 Maida 250 gram
 salt 6 gram
 sugar 35 gram
 double acting baking powder 10 gram
 melted shortening 50 gram
 egg 1
 milk 200 ml
Method:
1. Preheat the oven to 190oC
2. Sift together dry ingredients, flour, baking powder sugar and salt.
3. Combine wet ingredients, eggs, milk and melted fat.
4. Add wet to dry and stir only until flour is moistened. Do not overmix.
5. Fill greased muffin pans 2/3 full.
6. Bake in hot oven at 205 to 210 oC for 20 minutes, or until done.