Matching definition for muffins is not easy. They are not a separate dish in the usual sense of the word. Call this type of baking dessert or cake is also impossible. Both cooks and pastry chefs are willing to work with him due to the variety of recipes and quick cooking. Because of the resemblance of muffins called muffins. This is not true, although the set of products for their manufacture is the same. A cupcake can be turned into a muffin. Reverse action is impossible.
Cupcake is a sweet, yeast or biscuit cake of any size and shape without a filling. If desired, add raisins or nuts to it.
Muffins are portioned loaves or original burgers. Even the translation of this word from German is the name of one type of bread.
Their differences from the cupcakes are as follows:
- muffins have a low calorie content;
- the use of single-meal flour makes muffins a dietary product;
- ease of manufacture makes this type of baking very attractive;
- muffins do not lose their shape and volume from movements in the oven and drafts;
- in view of the sweet and unsweetened options of the performance can be both the main course and dessert at the same time.
Baking both products requires flour, butter, baking powder, eggs, salt and sugar. The key difference is the dosage of the starting products and the kneading method. Dough for muffins contains more liquid than the dough for muffins, and almost three times less fat and sugar. Instead of eggs, you can use kefir, milk or yogurt.
In the manufacture of cupcakes the butter is ground with sugar and almost immediately combined with the other ingredients. The porous structure and volume of the finished product is achieved by whipping.
Flour for baking muffins carefully sift, add baking powder, sugar and salt. In another bowl, whisk the whipped eggs with melted butter. All liquid ingredients are mixed in one container, and dry - in another. The liquid component is poured into the flour, and in no case the opposite. Do not use a mixer. The resulting mass is stirred with a spoon for a few minutes. Prolonged contact of flour with water makes the dough viscous as a result of the excessive formation of gluten.
In this place we will make a retreat. A few words should be said in defense of gluten, or gluten. This complex protein dramatically affects the quality of flour, increases the elasticity of the dough and strengthens the side walls of the finished product. Within the normal range, it is harmless and even necessary. Dough for baking muffins is heterogeneous and contains lumps. But the finished product has a delicate and soft structure. The lumpiness and rough consistency contribute to the formation of large air bubbles in the baking process. They form voids in the finished product, like in cheese.
Baking at high temperature contributes to the rapid hardening of the upper layer and the formation of a crisp. Strengthen this effect by sprinkling the surface with sugar, which absorbs moisture. The internal volume of the product warms up slowly and remains wet for longer. As baking crumb increases in volume and breaks through the upper crust, forming small cracks.
Unsweetened pastry allows you to use vegetable, cheese, mushroom and meat fillings, and their combination opens up the widest scope for your imagination.
Making dough for muffins will take you no more than 5 minutes, and they are baked for half an hour. This type of baking is ideal as a hearty breakfast for the whole family, and for a snack. It will serve as a great snack on the road or at a picnic. Due to the low fat content, muffins quickly harden, so it is best to eat them hot, putting a piece of butter or cheese on top.