Cheese and Herb Muffins
The term muffin typically refers to an individual sized quick bread product which can be sweet or savoury. The typical American muffin is similar to a cupcake in size and cooking methods. These can come in both savoury varieties, such as corn or cheese muffins, or sweet varieties such as blueberry or banana.
Muffin also refers to a flatter disk-shaped bread of English origin, commonly referred to as an English muffin outside the United Kingdom. These muffins are also popular inCommonwealth countries and the United States.
American muffins
Recipes for quick bread muffins are common in 19th-century American cookbooks. Recipes for yeast-based muffins, which were sometimes called "common muffins" or "wheat muffins" in 19th-century American cookbooks, can be found in much older cook books. In her Boston Cooking-School Cook Book, Fannie Farmer gave recipes for both types of muffins, both those that used yeast to raise the dough and those that used a quick bread method, using muffin rings to shape the English muffins. Farmer indicated that stove top "baking", as is done with yeast dough, was a useful method when baking in an oven was not practical.
Muffin also refers to a flatter disk-shaped bread of English origin, commonly referred to as an English muffin outside the United Kingdom. These muffins are also popular inCommonwealth countries and the United States.
American muffins
Recipes for quick bread muffins are common in 19th-century American cookbooks. Recipes for yeast-based muffins, which were sometimes called "common muffins" or "wheat muffins" in 19th-century American cookbooks, can be found in much older cook books. In her Boston Cooking-School Cook Book, Fannie Farmer gave recipes for both types of muffins, both those that used yeast to raise the dough and those that used a quick bread method, using muffin rings to shape the English muffins. Farmer indicated that stove top "baking", as is done with yeast dough, was a useful method when baking in an oven was not practical.
Learning Intention:To develop an understanding of the function of the seven groups of ingredients that have a specific role when making muffins.
Success Criteria:I can mix all the dry ingredients together and mix all the wet ingredients together.
I understand that I need to mix the wet ingredients with the dry ingredients very gently and with minimum folds so that the muffins do not become tough. I can bake the muffins until the centre of the muffin bounces back when touched. Food Preparation Skills Required:1. Chopping
2. Grating 3. Portioning Cooking Methods:1. Baking
|
How do I make muffins?Important Tools and Equipment:1. Grater
2. Muffin tray 3. Large bowl 4. Two metal spoons Tips and Techniques:1. Roll the herbs up tight to make cutting them easier to hold and chop.
2. It is important to make sure that the mixture is evenly divided between the 12 muffin cases, otherwise they will not cook evenly. 3. Make sure you use a non-slip mat, tea towel or dishcloth under your chopping board when cutting. |
What is the function of the ingredients in a muffin?
There are 7 groups of ingredients which have a specific role:
1. flour: gives volume, browns, and is available in a number of varieties.
2. Sugar: sweetens, creates a crumb, caramelizes during cooking and is available in a number of varieties.
3. Eggs: expand and captures air, helps to bind ingredients, sets during cooking.
4. Flavourings: gives a specific flavour, adds texture and colour, and may be sweet or savoury.
5. Liquids: helps to combine ingredients, adds flavour, creates a moist end product, available in available in a number of varieties such as milk, buttermilk, sour cream, yoghurt.
6. Shortening: helps to create a moist end product, creates a tender crumb, helps keep muffins fresh, is available in a number of varieties such as vegetable oil, butter or margarine.
7 Raising agents: makes the texture light by creating bubbles of carbon dioxide, are available in a number of varieties such as SR flour, baking powder, beaten egg white.
1. flour: gives volume, browns, and is available in a number of varieties.
2. Sugar: sweetens, creates a crumb, caramelizes during cooking and is available in a number of varieties.
3. Eggs: expand and captures air, helps to bind ingredients, sets during cooking.
4. Flavourings: gives a specific flavour, adds texture and colour, and may be sweet or savoury.
5. Liquids: helps to combine ingredients, adds flavour, creates a moist end product, available in available in a number of varieties such as milk, buttermilk, sour cream, yoghurt.
6. Shortening: helps to create a moist end product, creates a tender crumb, helps keep muffins fresh, is available in a number of varieties such as vegetable oil, butter or margarine.
7 Raising agents: makes the texture light by creating bubbles of carbon dioxide, are available in a number of varieties such as SR flour, baking powder, beaten egg white.