Brunch Section

Muffin: In Great Britian, a muffin is a traditional light textured roll, round and flat, which is made with yeast dough. Muffins are usually enjoyed in the winter months, when they are split, toasted, buttered and served hot for tea, sometimes with jams. In the Victorian era muffins were bought in the street from sellers who carried trays of them on their heads, ringing a handbell to call their wares.

In North america muffins are entirely different. The raising (leavening) agent is baking powder and the muffins are cooked in deep patty (muffin) tins. Each standard muffin cup is about 2 1/2 inches in diameter. There are also giant muffin pans with 3 1/4 inch cups, miniature muffin pans (gem pans) in which the diameter of each indentation os 1 1/4 to 2 inches and muffin top pans, which are about 4 inches in diameter and only 1/2 inch deep. Cornmeal and bran are sometimes substituted for some of the flour.

Basicly muffins are small cake like bread that can be made with a variety of flours and aften contains fruits and nuts. Most American style muffins fall into the quick bread category. The yeast raised type, such as English muffin, is generally finer in texture. Muffins can be sweet or savoury and though they were once considered breakfast or tea fare, are now also served with lunch and dinner.

[Zucchini] [Pumpkin] [Bran] [Ginger] [Cranberry]
[Apple] [Banana] [Carrot] [English] [Rhubarb]
[Rice] [Lemon] [Kiwi] [Orange] [Melba]

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