Muffins are usually served during tea time and have gradually become one of the basic foods of breakfast such as bread and potatoes. The dough is thicker compared to muffins and generally contains fillings like blueberries and chocolate. This individual delicacy the size of a palm is more like a small cake without freazing and contains less sugar.
Paper cups are often used in the baking process because they are fat-proof and durable enough to maintain the structure when the thick dough is poured into the glass. The intention of baking this sin food into cups is to make the cake removal and eating more convenient. Paper cups with jagged edges are also used, but not as useful as parchment paper cups or aluminum cups. Parchment cups add an exquisite touch to freshly baked mini cakes.
The recipe contains butter, sugar, flour, baking powder and milk. But sometimes, stuffed oats, nuts and fruits are added to the dough to create texture and flavor. Unlike cupcakes and cakes, baking muffins take only about 30 minutes. Be careful not to mix the dough very much, as it will form muffins with tougher textures. All you need to do is to thoroughly mix the dry and moist ingredients in two separate bowls and slowly fold the ingredients together. Put the cups on baking sheets and fill the cups with ¾. Bake in a preheated oven at 200 degrees Celsius for 20 minutes, depending on the size of the muffins and the recipe. Muffins are one of my favorite childhood cakes, so Muffins are certainly on my baked comfort foods list.
To check if the cakes are well cooked, insert a toothpick in the center and, if the toothpick comes out clean, it will cook evenly. If not, place the baking dish back in the oven and bake for another 5 to 10 minutes. When finished, allow it to cool in the baking dish for about 10 minutes before removing it, allowing the muffins to remain in shape.