Cookbook: PIZZA MUFFINS

PIZZA MUFFINS

HISTORY:

A muffin is an individual-sized, baked product. It can refer to two distinct items, a part-raised flatbread that is baked and then cooked on a griddle (typically unsweetened) and 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. Both are common worldwide today.

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". The word is first found in print in 1703, spelled moofin; its origin is not certain but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake, or possibly with some connection to the Old French moufflet meaning soft, as said of bread. The expression "muffin-man", meaning a street seller of muffins are witnessed in a 1754 poem, which includes the line: "Hark! the shrill Muffin-Man his Carol plies.."

Quickbread muffins (sometimes described in Britain as "American muffins" are baked, individual-sized, cupcake-shaped foods with a "moist, coarse-grained" texture. Muffins are available in both savory varieties, such as cornmeal and cheese muffins (i.e. flatbread muffins), or sweet varieties such as blueberry, chocolate chip, lemon, or banana flavors. Sweetened muffins range from lightly sweetened muffins to products that are "richer than many cakes in fat and sugar."They 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 icing (American frosting). Muffins may have solid items mixed into the batter, such as berries, chocolate chips, or nuts. Freshly baked muffins are sold by bakeries, donut shops, and some fast-food restaurants and coffeehouses. Factory baked muffins are sold at grocery stores and convenience stores and are also served in some coffee shops and cafeterias.

On the top is the crisp upper part of the muffin, which has developed a "browned crust that's slightly singed around the edges". In 2018, McDonald's restaurant announced they were planning to sell muffin tops as part of its McCafe breakfast menu.

The use of the term to describe what are essentially cupcakes or buns did not become common usage in Britain until the last decades of the 20th century on the back of the spread of coffee shops such as Starbucks. Recipes for quickbread muffins are common in 19th-century American cookbooks. Recipes for yeast-based muffins, which were sometimes called "common muffins" or "wheat muffins" in 19th-century American cookbooks, can be found in much older cookbooks. In Fannie Farmer's Boston Cooking-School Cook Book, she gave recipes for both types of muffins, both those that used yeast to raise the dough and those that used a quick bread method, using muffin rings to shape the English muffins. Farmer indicated that stove top "baking", as is done with yeast dough, was a useful method when baking in an oven was not practical. Over the years, the size and calorie content of muffins has changed: the "3-inch muffins grandmother made had only 120 to 160 calories. But today’s giant bakery muffins contain from 340 to 630 calories each."

Quickbread muffins are made with flour, sieved together with bicarbonate of soda as a raising agent. To this is added butter or shortening, eggs, and any flavorings (fruit, such as blueberries, chocolate, or banana; or savories, such as cheese). Bran muffins use less flour and use bran instead, as well as using molasses and brown sugar. The mix is turned into a pocketed muffin tray, or into individual paper molds, and baked in an oven. Milk is often added, as it contributes to the appealing browning appearance. The result is raised individual quickbreads. The muffin may have toppings added, such as cinnamon sugar, streusel, nuts, or chocolate chips.

Commercial muffins may have "modified starches", corn syrup (or high-fructose corn syrup), xanthan gum, or guar gum to increase moisture content and lengthen shelf life (as well, these gums can make added solids, such as chocolate chips, disperse more evenly in the batter).

Nutrition

Harvard University's Nutrition Source states that while may fruit muffins may seem "...to be a better breakfast than their donut neighbors" at your local coffee shop, but with muffins' "...often refined flours, high sodium, and plenty of added sugar...and large portion size, they’re far from the optimal food choice to start your day." Consumers think that commercial muffins are a healthier choice than donuts; however, according to Registered Dietician Karen Collins, yeast or raised donuts have from 170 to 270 calories each (cake doughnuts have from 290 to 360 calories), while large bakery muffins have from 340 to 630 calories each and 11 to 27 grams of total fat. "Most muffins are deceptively high in fats", with up to 40% fat content, which many consumers are not aware of.

The type of muffin can have a big impact on its fat and sugar content; one major fast food chain's low-fat berry muffin has 300 calories, whereas the same restaurant's chocolate chunk muffin has 620 calories. Harvard's Nutrition Source recommends smaller-sized, whole-grain muffins with reduced sugar content, liquid plant oil instead of shortening or butter, and added wholesome foods such as nuts (or nut flour) or beans (or bean flour) or fresh fruit or vegetables.

Flatbread muffins (known in the United States and elsewhere as "English muffins", or simply 'muffins' in Britain, or "bakery muffins" are a flatter disk-shaped, typically unsweetened yeast-leavened bread; generally about 4 in (10 cm) round and 1.5 in (3.8 cm) tall. It is of English or European origin. Rather than being entirely oven-baked, they are also cooked in a griddle on the stovetop and flipped from side-to-side, which results in their typical flattened shape rather than the rounded top seen in baked rolls or cake-type muffins. "Cornmeal and bran are sometimes substituted for some of the flour."These muffins are popular in Commonwealth countries and the United States. Flatbread muffins are often served toasted for breakfast. They may be served with butter or margarine and topped with sweet toppings, such as jam or honey, or savory toppings (e.g., round sausage, cooked egg, cheese, or bacon). Flatbread muffins are often eaten as breakfast food (e.g. as an essential ingredient in Eggs Benedict and most of its variations), accompanied by coffee or tea.

History

English muffins were first mentioned in literature in the early 18th century, although the product is undoubtedly older than that. In the Oxford Companion to Food, Alan Davidson states that "[t]here has always been some confusion between muffins, crumpets, and pikelets, both in recipes and in the name." The increasing popularity of flatbread muffins in the 19th century is attested by the existence of "...muffin men [who] traversed the town streets at teatime, ringing their bells" to sell them. The bell-ringing of muffin men became so common that by the 1840s, the British Parliament passed a law to prohibit bell ringing by muffin men, but it was not adhered to by sellers.

A Victorian-era muffin man using a bell to alert patrons that he is nearby.

"Mush muffins (called slipperdowns in New England) were a Colonial [American] muffin made with hominy on a hanging griddle." Theses and other types of flatbread muffins were known to American settlers, but they declined in popularity with the advent of the quickbread muffin. The English muffin was re-introduced to the American market in 1880 as "English muffins" by English-American baker Samuel Beth Thomas (whose baked-goods company Thomas survives to this day). Thomas called the product "toaster crumpets", and intended them as a "more elegant alternative to toast' to be served in fine hotels The English muffin has been described as a variant form of a crumpet, or a "cousin", with the difference being the location of the holes; in a crumpet, the holes go all the way to the top, whereas with an English muffin, the holes are inside. In 1910, Fred Wolferman of Kansas City, Missouri began making denser English muffins at his family grocery, using empty tin cans as molds.

Manufacture

Muffin tins and muffin pans are typically metal bakeware which has round bowl-shaped depressions into which muffin batter is poured. Muffin tins or pans can be greased with butter or cooking spray, to lessen the issue of batter sticking to the pan. Alternatively, muffin cups or cases are used. Cups or cases are usually round sheets of paper, foil, or silicone with scallop-pressed edges, giving the muffin a round cup shape. They are used in the baking of muffins to line the bottoms of muffin tins, to facilitate the easy removal of the finished muffin from the tin. The advantage to cooks is easier removal and cleanup, more precise form, and moister muffins; however, using them will prevent a crust from forming. A variety of sizes for muffin cases are available. Slightly different sizes are considered "standard" in different countries. Miniature cases are commonly 1 to 1.25 in (25 to 32 mm) in diameter at the base and .75 in (19 mm) tall. Standard-size cases range from 1.75 to 2 inches (44 to 51 mm) in diameter at the base and are 1.25 to 1.5 in (32 to 38 mm) tall. Some jumbo-size cases can hold more than twice the size of standard cases. Australian and Swedish bakers are accustomed to taller paper cases with a larger diameter at the top than American and British bakers.

A Muffineer was originally a sugar shaker, looking like a large salt cellar with a perforated decorative top, for spreading powdered sugar on muffins and other sweet cakes. Later, in the 19th century, the term was also used to describe a silver, or silver-plated, muffin dish, with a domed lid and a compartment below for hot water, used to keep toasted English muffins warm before serving.

In popular culture

Flatbread

"The Muffin Man" is a traditional nursery rhyme, children's song, or children's game of English origin from 1820.

A well-known reference to English muffins is in Oscar Wilde's 1895 play The Importance of Being Earnest.

In the In Seinfeld sitcom episode The Muffin Tops (episode 21 of season 8), the character Elaine, who only eats the muffin tops when she buys a muffin, realizes that a bakery selling just the tops could be successful. Once the business is running, she has to figure out what to do with the muffin bottoms, which proves difficult.

I've tried to prepare Muffins with Pizza Ingredients as my kids love Pizza in any form or shape, they just savor the taste of Pizza whether it is standard Pizza, Calzone, Pizza Bread, or Pizza Buns, they just want them in their mouth. So the experiment was awesome not only for my kids but for our neighbors and guests. They all loved these Pizza Muffins. Moreover, there is nothing that can be termed as cumbersome or time taking, it is just like you are baking Cupcakes.

Try this recipe at the first available chance you get and get a lot of praise and ooohs and aaahs, as well as Vows.

Let us start preparing our Pizza Muffins with the name of ALLAH.

EQUATION:

1. Oven Temperature:                     180 C or 370 F
2. Baking Time:                               20 Minutes per Tray
3. Preparation of Pizza Filling:         30 minutes
4. Preparation of Dough:                  20 minutes
5. Yield:                                          20 Large Muffins
6. Expenses:                                    600 Rupees (the US $ 4)
7. Preheat duration                          20-30 Minutes

INGREDIENTS FOR DOUGH:

1. 5 cups all-purpose flour
2. 3/4 Cup Oil
3. 1 Cup Milk
4. 4 Large Eggs
5. 1 cup Yogurt (beaten)
6. 4-5 Tablespoons Sugar
7. 1-1/2 Tablespoon Salt
8. 2 Teaspoons Baking Powder
9. 1 Teaspoon Baking Soda

INGREDIENTS FOR PIZZA FILLING:

1. 300 grams boneless chicken
2. One Large Capsicum (Finely chopped)
3. One Large Onion (finely chopped) Optional
4. 2 Finely chopped Tomatoes
5. 1 Tablespoon Chat Masalha
6. 3 Tablespoons Tikka Masala (this is my favorite flavor, you can change it according to your choice, either Fajita or any other.)
7. 2 Tablespoons Soy Sauce
8. 2 Tablespoons White Vinegar
9. 1 Tablespoon Oregano Powder or Leaves
10. 1 Tablespoon Finely Chopped Fresh Garlic
11. 3 Tablespoons Pizza Sauce
12. 1/2 Cup Grated Mozzarella Cheese
13. 1/2 Cup Grated Cheddar Cheese

PREPARATION:

Preheat oven to 180 C or 370 F and continue it for about 20-30 minutes.
Grease and dust with flour the Muffin Tray/Liner and set aside.
In a wide bowl sift the All-Purpose flour, mix salt, Baking Powder, Baking Soda, and mix them well, set aside the bowl.
In a bowl put in sugar and Oil and beat it till creamy and sugar dissolved.
Add eggs one by one and continue beating, till frothy and creamy.
In Oil cook the boneless chicken cubes, add Tikka masala, salt, Chat Masala, and all other ingredients, ie. Soy Sauce, Vinegar, as mentioned above.
Cook till chicken is tender and spices are well absorbed in it.
Take the pan off the stove and shred the chicken and set it aside.
Cut the Capsicum and tomatoes into small cubes and then mix them in the shredded chicken. the Pizza filling is ready.
You can add Olives, Mushrooms, or any other vegetable you like into this filling.
Now Put in the dry mixture of flour etc into the wet mixture of eggs etc and beat on slow or just fold it.
Make sure that the mixture is well blended and no lumps are evident.
Now pour 1/4th of this cake mixture into the bottom of the Muffin tin, put some Pizza filling through the spoons over this and then pour or put the cake mixture again over the filling.
Make sure the Muffins are 1/3rd filled.
Sprinkle some tomato and Capsicum cubes over the batter for garnishing.
Tap the muffin tray and put it into the oven for 18-20 minutes.
Check the muffins after 15 minutes of baking with a skewer or a knife in the middle of the muffin, see if it is coming out clean, which means our muffins are baked now.
Take out the tray and put some cheese over each muffin. It will melt and taste great.
Put the tray on a Wire Rack till it is completely cooled.
Repeat the same with the other tray.
Enjoy this Pizza Muffin with Tomato Ketchup or any other chutney of your choice.