A muffin is a cupcake-like quickbread (often sweetened) that is chemically leavened and then baked in a mold.
While quickbread muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese. The flatbread is of British or European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century.
One 19th century source suggests that “muffin” may be related to the Greek bread “maphula”, a “cake baked on a hearth or griddle”, or from Old French “mou-pain” (“soft bread”), which may have been corrupted into “mouffin”. Recipes for quickbread muffins are common in 19th-century American cookbooks. These yeast-based muffins were sometimes called “common muffins” or “wheat muffins” in 19th-century American cookbooks.
Easy and quick to prepare, flavored with fresh fruits or chocolate or nature, they are much appreciated during breakfast or other daytime snacks.
|Difficulty level : low|
|Prep time : 5 min|
|Rest time : –|
|Cook time : 25 min|
|Total time : 30 min|
|Yield : 6 muffins|
|1 cup all-purpose flour|
|1 small egg|
|1.5 tsp baking powder|
|0.5 cup sugar|
|0.5 cup milk|
|2 tbsp oil|
|1 pinch salt|
|0.5 cup blueberries or chopped raisins (optional)|
- Preheat oven to 400° F.
- In a bowl, stir together the flour, baking powder, salt and sugar.
- Make a well in the center.
- In a small bowl , beat egg with a fork.
- Stir in milk and oil.
- Pour all at once into the well in the flour mixture.
- Mix quickly and lightly with a fork until moistened.
- Add fruits (blueberries or raisins) if wanted.
- Pour the batter into paper lined muffin pan cups.
- Bake for about 25 minutes until golden.
- Let cool.
- Unmold and serve.
- Enjoy !