American muffin

IMG_0835American muffin, one of the easier thing you could do in the morning, forget about the ready made muffin carton from supermarket,  don’t even mention what kind of ingredient had gone into the box. When you think about it, why you have to pay the extra money for the carton box, plastic bag that holding the dry mixture? This took about 30 minutes to make from scratch to its glory finish. Unlike English muffin, American muffin are quick breads. They are light, savoury or sweet buns made with a slightly more puffed, richer dough than scone. They are very popular breakfast bread.

I remembered the first baked goods I made is while I lived in UK is this American muffin, I started to curious about food and that had inspired me to write about them. American muffin is a versatile snack for any occasion too. I remembered there is one time muffin used to be a “haute” food in Asia for years and then cupcake took over the market for a very long time until every housewife thinking to perfect a cupcake or even taking a cupcake lesson. It is like a food trend in Malaysia. For me decoration is one of the worse I ever done. I’m not like Martha Stewart can perfectly done each of them, I don’t have the patience.

I have a basic recipe and variation

  • butter for greasing
  • 200g plain flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 50g granulated sugar
  • 50g butter
  • 1 egg
  • 200ml milk
  1. Butter the twelve 6cm muffin tins or deep bun tins. Set the oven to 200°C . Sift the dry ingredient into a large bowl.
  2. Melt the butter. Mix with the egg and milk in a separate bowl. Pour the liquid mixture over the dry ingredients. Stir only enough to dampen the flour, the mixture should be lumpy. Spoon into the prepared muffin tin, as lightly as possible, filling them only two-thirds full.
  3. Bake for about 15 minutes, until well risen and browned. The cooked muffins should be cracked across the middle.
  4. Cool in the tin for 2 – 3 minutes, then turn out on to a wire rack to finish cooling.

Variations

  • Walnut Muffins. Increase the sugar to 100g. Add 75g chopped walnuts before adding the liquids. After filling the muffin tins, sprinkle with a mixture of sugar, cinnamon, and extra finely chopped walnuts
  • Blueberry Muffins. Reserve 50g of the flour. Sprinkle lightly over 225g firm blueberries. Stir into the mixture last.
  • Jam Muffins. Before baking, top each muffin with 1 teaspoon sharp-flavoured jam.
  • Raisin Muffins. Add about 50g seedless raisins before adding the liquids.
  • Orange Apricot Muffins. Add 50g chopped ready-to-eat dried apricots and 1 tablespoon grated orange rind before adding the liquids.
  • Wholemeal Muffins. Substitute 100g wholemeal flour for 100g of the plain flour. Do not sift the wholemeal flour, but add it after sifting the plain flour.

There still many variation of recipe you could find it online, I adored Mrs. Beeton‘s recipe simply because I like the Old English writing as you read it, as it is back in the time. I don’t really ready about the history about American muffin, I’m not sure how it appear.

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