P R O D U C T
BAKERY REVIEW
Embellishing Breakfast Menu
M
uffins come in an almost endless variety of flavours. Usually they are available in the sweet form but they are also available in the savoury form. They should have a soft texture, less moisture and be like a nicely raised cake. Muffins are the perfect answer to any rumbling tummy. They are delicious, light accompaniments that go very well with tea or coffee in both, sweet or savoury form. This demand generates a ready market for these light bakery items. Earlier, bread as sandwiches, toast or just plain buttered slices were the most popular accompaniment with tea or coffee. Light teacakes and muffins or ‘quick breads’ are now found their way to replace the mundane bread, and making them just right is an art. Muffin making originally came into existence as a fanciful sideline of bread
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making. Earlier, addition of sugar, fruits, spice and caraway seeds to the dough raised with yeast created this mouth wate r i n g d e l i ca cy s avo u re d p e r h a p s as desert at the end of a meal or with breakfast. Gradually, the bakers started making a lighter and spongier form of muffins by mixing eggs in the dough since eggs make the muffin rise further. Paradoxically, it is now much easier to bake muffins even without using yeast, using baking powder instead. Today, muffins are made by making a batter using a similar process as in making cake. M u ff i n s a re a l l t i m e favo u r i te accompaniments with tea and breakfast. In the breakfast menu, breads, muffins and cakes have become an integral part. Umpteen varieties of tempting muffins are available in bakery outlets, which attract today’s youth.
Varieties Muffins come in a nearly endless variety of flavours. Usually they are available in the sweet form but they are also available in the savoury form. Savoury muffins are not as popular in the Indian market and are only made on demand. They are prepared by mixing cheese and ham in the dough. Normally, the varieties of muffins available in bakery outlets contain lots of crunchy and soft nuts, seeds, fruits, chocolate, spices, etc. The most popular varieties of muffins are blueberry, strawberry, banana, pineapple, raisins, walnut, almond, chocolate, bran and corn. They are also available in low fat, fat-free, whole-grain, wheat-free and dairy-free versions. Bran muffins and wheat muffins made with low sugar are available for the health conscious segment. These low fat varieties have varied degrees of fat content. Usually,
Apr-May ’22
