I have heard many jokes about English Muffins. People in my office often make fun of American Muffins, and I never could make out what is the difference between both so I did a little research. And here is what I got:
American Muffin : A small, cakelike bread that can be made with a variety of flours and often contains fruits and nuts. Most American-style muffins fall into the quick bread category and are leavened with either baking powder or baking soda.
English Muffin: The traditional English muffin is very different from the American variety. The English muffin is yeast leavened and predates the baking powder leavened muffins. This produces a type of muffin with a thick, fluffy pastry and is usually baked as a disk typically about 8 cm in diameter. It is usually split into two, toasted and buttered, and bears a vague resemblance to a crumpet or pikelet.
Although people say that “English Muffin” is a typical marketing phrase. “The word “muffin” appeared as a word in Britain around the 11th century A.D., derived from the Old French moufflet, which meant “soft” in reference to bread. Well, that was a peak into some history of Muffins. As far as I am concerned I am still not sure whether this is the right difference or not ? Can you tell me what it is ???
This is a very basic Muffin recipe which has proved to be right almost every time I bake it. I have added a few Almond flakes to it and some dried fruits as well. You may also add Raisins or any other dried fruit as per your choice. Moving on to the recipe now :
- 1 cup All purpose Flour
- 1 cup Whole Wheat Flour
- 1 cup Sugar
- 1 Large Egg
- 1 cup Milk
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1/4 cup Olive Oil
- 1 tsp Vanilla Essence
- Sieve together APF, WWF, salt and Baking Powder together and as I told you I sieved it thrice, all effort worth at last. You can just sieve it once though, it should be good enough.
- Mix all the dry ingredients well.
- In another bowl, which the egg for 2-3 minutes. Add milk and melted butter to this and whisk for another 5 minutes. This will take real patience and time to get it whisked well.
- Add Vanilla Essence to this and give a last stir.
- Combine the wet and dry ingredients together and mix with a spatula. It will start to thicken, do remember that the lumps will remain in the batter so do not over mix.
- Place the batter gently into the greased moulds and bake for 25 min at 180 degrees, it worked for me. You might have to change the settings or increase the time to get that perfect texture.
- Cool down for 5 minutes on a wire rack, else it will be pale from inside.