The name “muffin” either comes the German word “muffe” or from the French word “moufflet”, meaning soft bread. Muffins are called quick breads because they contain no yeast, and therefore, they don’t require all of the time spent on kneading, rising and resting. Muffins may be varied by adding fruits, nuts, herbs, cheese, chopped meats or spices to the batter. The Official State Muffin of Minnesota is the Blueberry Muffin. A muffin’s shape should have a uniform, well-rounded top, free from peaks, with no cracks and be large in proportion to weight. The outside color should be an even golden brown, and be tender, with a pebbly or slightly rough and shiny surface. There are also giant muffin pans (my fave) and miniature muffin pans (cute, but my least fave). Muffins can be sweet or savory and, though they were once considered breakfast or tea fare, are now also served with lunch and dinner. The inside texture should be moist, tender and light with an even, round-holed grain. The inside color will be creamy white or slightly yellow and free from streaks. You have beautiful cheeks.
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