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History of cakes and muffins.

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History of cakes and muffins.

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Cakes have a history that goes way beyond many centuries. Ancient Egypt is the culture that shows evidence of baking skills and produce included breads sweetened with hone. Greeks had some kind of cheesecakes while Romans enjoyed fruitcakes with nuts and fruits. 14th Century Britain shows evidence of cakes served with tea. By mid 17th century cake moulds were introduced and by mid 19th century the French included the sweet or dessert course at the end of meals and included gateau. With the introduction of baking powder or sodium bicarbonate as well as temperature controlled ovens made cakes immensely popular. Mid 20th century saw baking as a prized skill and cakes as signs of abundance and hospitality.

Muffins are derived from the French word moufflet which is applied to bread and means soft. English muffins are flat with nooks and crannies that are crooked, English muffins date back to the 10th and 11th centuries in Wales. They were cooked in muffin rings and placed directly on stoves or bottom of skillets. American muffins belong to the group of quick breads and are made in individual moulds. The moulds are necessary since muffin mixture is a batter not dough. Originally the muffins used potash that produced carbon dioxide gas in batter as the leavening agent. 18th century saw muffin recipes in print and by 19th century they had become a tea time favorite.
Three states in the U.S. have adopted specific muffins as their official muffins. The blueberry muffin is the official muffin of Minnesota, corn muffin is official muffin of Massachusetts and apple muffin is the official muffin of New York.
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