I love breakfast muffins so I wanted to find you some recipes that I just think you might love to make for your family or friends to have for that fantastic breakfast or brunch treat, so how about trying out these High Fibre & Yogurt Breakfast Muffins … look so good
So why not get on that apron and have fun making these muffins
A muffin is an individual-sized, baked quick bread product. Muffins in the United States are similar to cupcakes in size and cooking methods, the main difference being that cupcakes tend to be sweet desserts using cake batter and which are often topped with sugar frosting.
About Muffins
Muffins originally come from England. The term “muffin” appeared for the first time in 1851 in a British magazine, the “London Labour”. However, this kind of muffin was a sweet yeast-based pastry product that is different than from what we know today. The “muffin man”, a kind of tradesman who purchased muffins for resale from the local baker in the mornings and early afternoons already existed in the last century. With his bell he praised the freshly fragrant pastry to the tea-loving British. His distinctive characteristic was that he carried his sales tray on his head. In Victorian England, muffins were already one of the most popular national pastries.
With the stream of emigrants from Europe, muffins also found their new home in the land of boundless opportunities. How did the transition from a yeast pastry to a simple batter biscuit come about? This question remains unanswered, but there might be a plausible explanation: Could it be that the first American pioneers did not have yeast at their disposal?! The USA and Canada are fast moving countries. American housewives do not like to spend endless hours in the kitchen – everything has to be done quickly. Therefore, muffins are a kind of fast-food pastry.
Article Source :http://www.missmuffin.com/en/muffins/muffin-abc/worth-knowing-about-muffins.html
This great recipe has been brought to you by kingarthurflour.com website , thanks for sharing it with us
Here below is a list of the ingredients you will need from the website
How can these tender, golden muffins possibly be high fiber? Hi-maize Fiber, the easy, “invisible” way to add fiber to any of your favorite treats. Hi-maize adds an extra 4g fiber per muffin — and your family will never know it’s there.
MUFFINS
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2/3 cup sugar
- 3/4 cup Hi-maize Fiber*
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon Cake Enhancer, optional, for tenderness
- 1/3 cup milk
- 3/4 cup (1 standard container) lemon, vanilla, or other fruit-flavored yogurt, regular or low-fat (not nonfat)
- 2 large eggs
- 1/8 teaspoon Buttery Sweet Dough Flavor, optional but good; or 1 teaspoon vanilla extract
- 1/4 cup (4 tablespoons) butter, melted
- 1 cup dried fruit, chopped if large; Tropical Fruit Blend is a good choice
- *Substitute all-purpose flour, if desired, increasing the amount of milk to 1/2 cup.
TOPPING
- 1/4 cup King Arthur Unbleached All-Purpose Flour
- 1/4 cup sugar
- 1/2 cup old-fashioned rolled oats
- 1/2 teaspoon ground cinnamon
- 3 tablespoons softened butter
