Muffins and cupcakes are quick and easy portable treats. They mean different things on opposite sides of the Atlantic, but the recipe below speaks to the American version.
The English muffin is yeast-based bread; generally about 10-cm (4-in) round and 3.8-cm (11/2-in) tall. Rather than being oven-baked, they are cooked on the stovetop and flipped from side-to-side, which results in their flattened shape.
The word muffin is first found in print in 1703, spelled moofin. It is possibly derived from the Low German Muffen, meaning a small cake.
It is served for breakfast with butter and jam or topped with an egg.
The American version is the sweet cupcake treat, served with coffee or tea, usually for breakfast or just to fill the gap. Recently these treats have become an art and come in lots of inventive flavours.
I have had the following great recipe for a long time and it is a great time-saver if you need to put a treat on the table quickly. Yes, the batter will last up to 30 days in an airtight container in the fridge.
Want a cuppa tea?
125 ml (1/2 cup) oil
185 ml (3/4 cup) soft brown sugar
500 ml (2 cups) milk
250 ml (1 cup) wholewheat flour
375 ml (1 1/2 cups) all-purpose flour
500 ml (2 cups) wheat or oat bran
5 ml (1 tsp) vanilla essence
1 ml (1/4 tsp) salt
10 ml (2 tsp) baking soda
250 ml (1 cup) raisins
250 ml (1 cup) chopped dates
Whisk eggs, oil and sugar together.
Add the remaining ingredients and mix well.
The mixture should be allowed to stand overnight in an airtight container.
Half-fill greased muffin tin pans with the mixture.
Bake at 180 C (350 F) for 10-15 minutes.