The derivation of the word muffin comes from the French phrase moufflet that’s often times employed to bread and means tender.
The two chief kinds of muffins are English muffins and American style muffins. They vary in style in addition to flavor and history.
English muffins are a level yeast raised muffin with nooks and crannies which are cooked on a hot griddle. Early English muffins were cooked in muffin rings that were hooplike and put right on a stove or the bottom of a skillet.
American style muffins on the other hand are more of a quick bread that’s made in individual molds. The molds are necessary because of the mix being a batter as opposed to San Marcos Wildlife Removal. These muffins were initially leavened with potash which produces carbon dioxide gas in the batter. When baking powder was created around 1857 it put a stop to the use of potash as well concerning the profitable potash exports to the old state.
Muffin recipes first started to appear in print in the mid 18th century and quickly caught on. From the 19th century muffin men walked the roads of England at tea time to market there muffins. They wore trays of English muffins on there heads and rang there bells to call clients to there products.
Three states in the USA of America have adopted official muffins. Massachusetts in 1986 adopted the Corn Muffin as the official state muffin. Subsequently in 1987 New York took on the Apple Muffin because its official muffin of choice.
So the next time you bite into a hot muffin consider its sweet history.