Muffins

The life of a muffin

English Style Muffins

English style muffins which are yeast raised and cooked on a griddle, may date back to the 10th or 11th century in Wales. The English muffin is a type of yeast-leavened bread; generally about 4 in (10 cm) round and 1.5 in (3.8 cm) tall. Rather than being oven-baked, they are cooked in a griddle on the stove top 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. The type of English muffin sold today was popularized in the late 1800s by English-American baker Samuel Beth Thomas


https://en.wikipedia.org/wiki/Muffin

http://www.foodreference.com/html/artmuffinhistory.html

American Style Muffins

Recipes for quick bread 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. 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

https://en.wikipedia.org/wiki/Muffin