The History of the Muffin

There is nothing sweeter then biting into a warm soft muffin in the morning with your favorite cup of Joe or Tea. My favorite Muffin is from MiMis Cafe...its a nice soft gooey honey bran muffin..mind you this is a restaurant muffin, so I have no idea of the calorie intake, either way I treat it as a special treat. While thinking up a healthy way to make these scrumptious, yummy delights, i started to think about the history of Muffins, so before I post an amazing recipe, (about 325 calories) here is the Grand story of the MUFFIN!!! Enjoy!

Muffin n. a small, cup-shaped bread, often sweetened and usually served hot.

The derivation of the word muffin comes from the French word moufflet which is often times applied to bread and means soft.

The two main types of muffins are English muffins and American style muffins. They vary in style as well as flavor and history.

English muffins are a flat yeast raised muffin with nooks and crannies that are cooked on a hot griddle. English muffin history dates all the way back to the 10th and 11th centuries in Wales. Early English muffins were cooked in muffin rings which were hooplike and placed directly on a stove or the bottom of a skillet.

American style muffins on the other hand are more of a quick bread that is made in individual molds. The molds are necessary due to the mixture being a batter rather than dough. These muffins were originally leavened with potash which produces carbon dioxide gas in the batter. When baking powder was developed around 1857 it put an end to the use of potash as well as to the profitable potash exports to the old country.

Muffin recipes first began to appear in print in the mid 18th century and quickly caught on. By the 19th century muffin men walked the streets of England at tea time to sell there muffins. They wore trays of English muffins on there heads and rang there bells to call customers to there wares.

Three states in the United States of America have adopted official muffins. Minnesota has adopted the blueberry muffin as the official state muffin. Massachusetts in 1986 adopted the Corn Muffin as the official state muffin. Then in 1987 New York took on the Apple Muffin as its official muffin of choice.

So as your biting into your next muffin think of the sweet history of the muffin.

These amazing muffins are made with bran cereal, and sweetened with pineapple juice, brown sugar, and honey. One thing about this recipe is that the batter needs to be refrigerated for at least 3 hours. It can be made the night before, and then baked in the morning.

These make about 20 regular muffins, or 12 jumbo muffins."

Ingredients

• 2 cups pineapple juice
• 2 cups golden raisins
• 1 cup packed brown sugar
• 1/2 cup vegetable oil
• 1/2 cup honey
• 5 eggs, beaten
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4 cups whole bran cereal

Direction

In a small bowl, combine pineapple juice and raisins. Set aside.

In a medium bowl, combine flour, baking soda and salt.

Stir in cereal. Set aside.

In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well.

Add cereal mixture, and mix well.

Fold in the raisin mixture. Batter will be thin; it will thicken as it chills.

Cover, and refrigerate for at least 3 hours or overnight.

Stir chilled batter.

Fill greased or paper lined muffin cups 3/4 full.

Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes.

Cool in pan 10 minutes before removing to a wire rack.

For a healthier version you can:

Use whole wheat flour instead of regular.

Substitute 1/2 cup unsweetened applesauce for the oil.

Cut the honey down to 1/4 cup, and use eggbeaters as previously suggested!

Use All-Bran cereal.

Watch the time on these, these take about 15 minutes to bake.

Now go on now, bake these for your family this lovely Morning :) and why don't you freeze some for a healthy snack for later!