ABSTRACT
English muffins originating in London were made from yeast dough in contrast to quick-bread muffins served in early America. Muffins are described as a quick bread since “quick-acting” chemical leavening agents are used instead of yeast, a “longer-acting” biological leavening agent. Muffins have become increasingly popular as a hot bread served with meals or eaten as a snack. Freshly baked muffins are served in restaurants and bakeries and consumers can buy packaged ready-to-eat muffins from grocery stores and vending machines. It is possible for restaurants and small bakeries to serve a muffin of a consistent high quality with the availability of dry mixes, frozen muffin batter, and pre-deposited frozen muffins available on the wholesale market.
