Dairy-free Muffins

Difference between Muffins and Cakes;

Muffins are a form of healthy, soft bread while cakes do not belong to the bread family. Muffin batter is heavier than cake mix which is also sweeter. Muffins are never iced but can be glazed, whereas cakes are more often iced. Muffins are presented as single, large cup-cakes while individual cakes are more diminutive. Traditionally muffins are served for breakfast and cakes are favoured for tea breaks and as a dessert. Birthday and Wedding cakes are celebration specialities, a muffin cake would be unheard of at celebrations, and if it did appear, considered a joke.

Difference between Muffins and Scones;

Muffin batter has a lighter texture than scone dough. Muffins recipes include berries, fruit, vegetables, cereal and spice, whereas scones may be lightly spiced or have added herbs, and may include root vegetables or spinach. Muffin batter has less oily substance than scones and is served individually as large cup-cakes, while scones are made in block-form separated into serving squares separated before baking. Muffins are eaten as presented, occasionally accompanied by fruit compote, while scones are served with jam, whipped coconut cream, or as a savoury snack.

Muffins derived their name from the French word "mouffet" meaning soft bread. They were a common food in 10th century Wales and became an everyday food in 11th century England, but then they were yeast cakes cooked in rings on the stovetop or on a griddle over a fire, sometimes glazed with sugar-water. Today English muffins have not changed character a great deal, but are baked rather than stove-top cooked, they still contain yeast and are a deliciously soft bun eaten hot or sliced horizontally, toasted and topped with savoury or sweet delights. In 18th and 19th century America, muffins were cooked in rings on the stovetop and served as a favourite supper dish. Today two states and one city in the USA are famous for certain muffins. Minnesota has the Blueberry Muffin, Massachusetts the Corn Muffin and New York claim an Apple variety.

Muffins are easy to make, the general rule being to separately mix dry ingredients, then add the liquids, and combine both quickly without over-stirring. A little oil makes a flatter muffin. Secrets to successful muffin making are to preheat your oven, oil the muffin tines, line them with paper, and bake immediately after the tins are 3/4 full. A softer texture can be achieved by baking at a lower temperature for a longer period of time. Left-over muffins can be eaten cold or can be individually wrapped in food approved plastic and deep-frozen.