Thaw & Serve
Muffin with apple filling and cinnamon, decorated with pieces of apple and crumble.
Popular classic for bakery cafés, tea rooms, bistro-brasserie & sandwich bars. And, why not on the breakfast buffet.
Premium muffins with a nice volume (110gr) served in a brown baking paper cup; richly filled with apple puree (72%) and decorated with apple pieces. The cinnamon used is the fine Madagascar cinnamon. They come in small quantity boxes of 20 pieces. A longer shelf life of 4 days when kept at 4°C in the cooling counter makes this item even more interesting.
History of the Muffin.....
American style muffins are "Quick Breads" made in individual molds because they are made with a batter (with eggs) rather than a dough.
Quick breads (chemically leavened as opposed to yeast leavened) were not developed until the end of the 18th century. This took place in America, where pearlash was discovered (refined potash).
In "American cookery" (1796 - the first American cook book) Amelia Simmons published recipes using pearlash, and she exported some 8,000 tons to Europe in 1792.
English style muffins are yeast raised (basically a bread dough) and cooked on a griddle, may date back to the 10th or 11th century in Wales. They are about 3 inches round and 1 inch high. They are served toasted with butter.
Cinnamon from Madagascar is quite different from the Chinese Cinnamon (Cassia). Madagascar Cinnamon is sweet and delicate where Cinnamon Cassia is strong to peppery.
Our cinnamon is the original, sought after by the Romans, Marco Polo, and later European traders who finally found "the source" in Ceylon, now Sri Lanka. Cinnamon, is native to Sri Lanka and grows wild on Madagascar's east and northwest coasts.