07.05.2021

To cook lush muffins, you need to stop the dough ten times

The name “muffin” came to Britain around the 11th century from the old French word “mouflet”, which was translated as “soft” (speaking of bread). There is a version that the muffins had Germanic progenitors, which were called muffe.

Initially, muffins were food for servants, but gradually respectable gentlemen rasprobovali them, and in England, a new profession – muffin man. Such an employee paced the English streets with a wooden tray and sold pastries, loudly advertising his product. Because of the speed of cooking, the British eagerly ate muffins in the morning, completing a traditional breakfast with scrambled eggs and bacon.

And since a couple of days after the freshness of the muffins did not remain a trace, until the middle of the twentieth century they were exclusively a home dish. In the fifties and sixties, with the advent of preservatives, the muffins left their cozy kitchens for shops and coffee shops.

Outside of England, the muffins underwent a change – they began to distinguish English muffins and muffins. In fact, the British muffin brand was invented by the Englishman Samuel Thomas, who emigrated to the United States in 1880, and yearning for his homeland, started baking. The English muffin is called a round bun of yeast dough, which is eaten for breakfast, cut in half, dried in a toaster and smeared with butter or jam. A soft crumbly cake with a damp filling is called simply muffin, without any geographical definitions. We will bake these cupcakes.

Preparation

First, decide on the filling. Most often it is sweet: raisins, nuts, blueberries, lemon. But there are also muffins with tuna, cheese and ham. In snack muffins, the amount of sugar and butter is correspondingly lower than in sweet muffins.

When you start making the dough, turn on the oven by 200 degrees. During the preparation of the dough, it will just warm up. In one bowl, mix the dry ingredients, the other – wet (butter or margarine belong to the wet). After the ingredients are mixed in each bowl, they must be combined. The most important thing is not to mix the dough too much. Otherwise, instead of a pleasant splendor, the muffin will acquire a dense structure and viscosity.

Ten to fifteen stirring is enough – and do not be confused by a crusty dough. Add the filling to the dough at the last minute and mix it lightly. Baking muffins is most convenient in special silicone molds for cupcakes, it is very easy to remove products from them. Lubricate with a small amount of butter and fill each mold with two-thirds of the mold to allow the muffins to rise. Readiness can be checked with a toothpick.

For muffins with blueberries you will need:

  • 150 g of wheat flour
  • 125 g of cornmeal
  • 100 g of sugar
  • 1 tsp. soda
  • ½ tsp salt
  • 225 g of kefir or curdled milk
  • 60 ml of vegetable oil
  • 2 tsp. vanilla essence
  • 1 egg
  • 225 g blueberries

Preheat the oven to 200 degrees. In one bowl, mix the flour, corn flour, sugar, baking powder, soda and salt. In another – whip kefir, vegetable oil, egg and vanilla essence. Mix both mixtures quickly. Gently add the berries and lightly mix. Spread the mixture into molds, bake for 15-18 minutes. Pulling out of the oven, immediately shift the muffins onto a plate or grill.

For banana muffins you will need:

  • 2 cups wheat flour
  • 0.3 cup sugar
  • 3 tsp baking powder
  • ½ cup chopped walnuts
  • ½ cup oat flakes
  • 2 bananas
  • 2 eggs
  • 0.7 cups milk,
  • 3 tablespoons sunflower oil,
  • ½ cup transparent honey
  • 2 tsp. sugar powder and 2 teaspoons for decoration.

Preheat the oven to 200 degrees. In one bowl, mix the flour, sugar, baking powder, oat flakes and nuts. In another – whip eggs, honey, milk. Add the wet ingredients to the dry, mix the dough. Rasponite the banana and carefully enter into the received weight. Spread the dough into molds. 2 teaspoons of oat flakes mix with the powdered sugar and sprinkle this mixture with muffins. Bake in the oven for 15-18 minutes.

Large holes in muffins suggest that:

  • you have kneaded the dough for too long,
  • the oven was too hot.

The uneven, curved shape of the muffins is obtained because:

  • you put too much dough into the mold (fill the mold half way or two thirds),
  • The oven temperature was too high.

The crust of the muffins is rosy, but inside they are raw:

  • the oven was too hot.

The muffins did not rise:

  • the temperature was too low,
  • you mixed the dough too much.
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