Muffins, History

English style muffins which are yeast raised and cooked on a griddle, may date back to the 10th
or 11th century in Wales.

American style muffins are 'quick breads' made in individual molds. Quick breads (chemically
leavened as opposed to yeast leavened) were not developed until the end of the 18th century.
This took place in America, where pearlash was discovered. Pearlash is a refined form of potash,
and it produces carbon dioxide gas in dough. In 'American Cookery' (1796 - the first American
cook book) Amelia Simmons published recipes using pearlash, and we exported some 8,000 tons
to Europe in 1792. Baking powder was not developed commercially until 1857 (phosphate
baking powder).
 
Quick bread muffins really need to be baked in molds because they are made with a
batter rather than a dough.

Which came first, cupcake 'cups' or muffin pans? The term 'cupcake' is first mentioned in E.
Leslie's 'Receipts' of 1828.

So, what it really comes down to is who invented the muffin pan, or who used cupcake molds
first to make quick bread muffins?

It would seem that the history of the quick bread muffin and the cupcake are intertwined.

Muffin Recipe

Muffin recipe preparation time: about 10 Minutes

Muffin recipe cooking time: 20 Minutes

A fun and simple muffin recipe, children will love to help make muffins and it's a good way to
teach them the basics of cooking. If you don't have a muffin tray, throw away paper cake cases
will work just as well. Once you become familiar with the recipe try experimenting with
blueberries, chocolate or an alternative filling of your choice.

Muffin recipe ingredients: Serves 4-8

380g self-raising flour

100g butter (cut into small cubes)
200g caster sugar
300ml milk
1 beaten egg
100g raisins
large pinch of cinnamon 

Muffin recipe cooking Instructions:

1. Blend the sifted flour and butter in a large bowl. 

2. Fold in the sugar, milk, raisins, cinnamon and egg, don't worry if the mix isn't smooth.

3. Spoon the mixture into the well greased muffin tray (or paper cases).

4.Bake on the middle shelf at about 180°C for 20 minutes.