Muffin Making
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The origin of the work muffin may be the old French for a soft bread "pain moufflet". The muffin on that side of the Atlantic is made with yeast and is more like a teacake or bread; the American version is crumbly and cake-like, and is made with butter and baking powder. A few words about muffins. Never, never over-beat muffin batter; it only serves to make them tough. If any muffin cups are left unfilled, before baking fill these 1/3 full of water to prevent them from scorching. It also helps to keep the muffins moist. Remove your muffins to a cooling rack as soon as they come from the oven. You can put them back in the oven for about 5 minutes if you want to warm them through. If you want to keep them hot, without the bottoms sweating, lift them up and set them sideways in the cups while warming. You can freeze muffins in foil for later use. But don't let them thaw out naturally. Just throw them in the oven, still wrapped in the foil, and bake at 350 degrees for about 45 minutes. They'll taste just as if they were freshly baked.