Muffin originally originated in Belgium, but in 1620 A.D. to the United States, it has become one of the common breakfasts Americans eat.
A muffin is a type of cake, usually made with baking powder or baking soda as the baking leaven. It has similar properties to a balloon, holding air and expanding with the tension of the air, but not bursting.
A smooth piece of butter slowly melts in a small indentation as you spoon maple syrup onto a plate of warm, berry-covered Belgian waffles. As the syrup gently coats your baked treat, you reach for your fork and prepare to take your first bite of deliciousness.
If this description makes your mouth water, you're probably a big fan of muffins. This delicious dessert, known for its pockets perfect for collecting powdered sugar, syrup, and butter, has a long history.
Muffins bought in supermarkets are usually thin and can be placed in a toaster. Some restaurants also sell muffins, which are usually thicker when made by hand, but the topping can be coated with butter, drizzled with honey syrup, chocolate syrup, or topped with fruit and sprinkled with icing.
Muffins also have different types：
1. Brussels muffin is often served as a dessert. It can be topped with whipped cream, sugar, or chocolate sauce. American muffins are similar, but not as thick.
2. The Liège muffin is round, dense, and covered with a layer of caramel. It is usually flavored with vanilla or cinnamon.
It's easy to see why muffins are so popular with so many people. In addition to being easy to make, they do double duty as dessert and breakfast
So how to make it?
1. You need to prepare the following materials: eggs, sugar, salt, and flour. And you need to prepare a pan to make muffins
2. Beat the eggs in a bowl and add the sugar and salt.
3. Use an electric whisk to whip the eggs. Be careful to beat the eggs until they are very fine and creamy, and when the whisk is lifted, the egg will hang on the top of the whisk for a few seconds before dripping slowly, and there will be a very clear trace of the egg dripping into the bowl without blending in with the egg in the bowl.
4. Sift in one-third of the flour and mix well, then sift in one-third of the flour and mix well, then sift in the remaining flour and mix well.
5. Take about one-third of the mixed batter and spoon it into another bowl, adding vegetable oil in batches and mixing well.
6. Then pour it back into the previous batter and mix well. Heat a pan, wipe the bottom of the pan with a little vegetable oil on kitchen paper, then spoon the appropriate amount of batter into the pan.
7. The batter will flow in all directions to form a round cake shape, and on low heat, fry until small holes appear on the surface of the muffin and the batter is set.
At last, you can drizzle your favorite syrup on the muffin and decorate it with different kinds of fruits.
If you need a recommendation, a sweet sauce drizzled on top is preferred. Also, you can put strawberries and blueberries as decoration to increase the taste.
Have you learned? Take action and make a muffin!
