Muffin – IMG_0246

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Muffin – IMG_0246
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Image by Nicola since 1972
Recipes for muffins, in their yeast-free "American" form, 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 in much older cookbooks.

A somewhat odd combination of circumstances in the 1970s and 1980s led to significant changes in what had been a rather simple, if not prosaic, food. The decline in home-baking, the health food movement, the rise of the specialty food shop, and the gourmet coffee trend all contributed to the creation of a new standard of muffin.

Preservatives in muffin mixes led to the expectation that muffins did not have to go stale within hours of baking, but the resulting muffins were not a taste improvement over homemade.

On the other hand, the baked muffin, even if from a mix, seemed almost healthy compared to the fat-laden alternatives of doughnuts and Danish pastry. "Healthy" muffin recipes using whole grains and such "natural" things as yogurt and various vegetables evolved rapidly. But for "healthy" muffins to have any shelf-life without artificial preservatives, the sugar and fat content needed to be increased, to the point where the "muffins" are almost indistinguishable from cupcakes. The rising market for gourmet snacks to accompany gourmet coffees resulted in fancier concoctions in greater bulk than the original, modestly sized corn muffin.

The marketing trend toward larger portion sizes also resulted in new muffin pan types for home-baking, not only for increased size. Since the area ratio of muffin top to muffin bottom changed considerably when the traditional small round exploded into a giant mushroom, consumers became more aware of the difference between the soft texture of tops, allowed to rise unfettered, and rougher, tougher bottoms restricted by the pans. There was a brief foray into pans that could produce "all-top" muffins, i.e., extremely shallow, large-diameter cups. The TV sitcom Seinfeld made reference to this in the "The Muffin Tops" episode in which the character Elaine Benes co-owns a bakery named "Top o’ the Muffin to You!" that sold only the muffin tops. Along with the increasing size of muffins is a contrary trend of extremely small muffins. It is now very common to see muffin pans or premade muffins that are only one or two inches in diameter.

en.wikipedia.org/wiki/Muffin

Image from page 38 of “New Jersey as a colony and as a state : one of the original thirteen” (1902)
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Identifier: newjerseyascolo01leef
Title: New Jersey as a colony and as a state : one of the original thirteen
Year: 1902 (1900s)
Authors: Lee, Francis Bazley, 1869-1914
Subjects:
Publisher: New York : The Publishing Society of New Jersey
Contributing Library: Robarts – University of Toronto
Digitizing Sponsor: University of Toronto

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iated and it is a significant fact thatwe find, on the gravel at the foot of the bluff orother exposure, only the rude argillite objects atthe waters edge or on the flat laid bare at lowtide, and not a general assortment of the Indianshandiwork, including pottery; and we must notoverlook the fact that the gravel-bed imple-ments bear evidence of all the conditions to whichthe gravel itself has been subjected—^this onestained by manganese, that incrusted with limon-ite, this fresh as the day it was chipped, becauselost in sand and water and not subsequently ex-posed to the atmosphere; that buried and un-earthed, rolled, scratched, and water-worn untilmuch of its artificiality has disappeared. The his-tory of almost every specimen is written upon it,and not one tells such a story as has been toldabout it by the advocates of the Indian-rejecttheory. Much has been written on the natural historyof the gravel that is so marked a feature of theDelaware River Valley, particularly at the head

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ISniAN MORTAR AND PESTLK. 36 NEW JERSEY AS A COL of tidewater, and almost every essay differs inmore or less degree from its fellows in tlie mat-ter of the gravels age as a well-defined deposit.No one can question the agencies by which it wasbrought to where we now find it. Ice and waterdid the work, nor have they ceased entirely to addto the bulk transported in strictly glacial times—perhaps it were better to say in superlativelyglacial time, as the river even now can be posi-tively glacial upon occasion. The main channelhas often been completely blocked with ice andthe water forced into new directions and spreadover the lowlands or flats, which it denudes of itssurface soil, and once within recent years thestream found an old channel, deepened it, and fora time threatened to leave a flourishing riversidetown an inland one. Ice accumulated in this wayyear after year must necessarily affect the riversbanks, and yet the extent of damage is triflingusually in comparison with that of t

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Image from page 8 of “The production of the lima bean : the need and possibility of its improvement” (1911)
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Identifier: productionoflima224shaw
Title: The production of the lima bean : the need and possibility of its improvement
Year: 1911 (1910s)
Authors: Shaw, George Wright, 1864-1932 Sherwin, M. E. (Melvin Ernest), 1881-
Subjects: Lima bean
Publisher: Berkeley, Cal. : Agricultural Experiment Station
Contributing Library: University of California, Davis Libraries
Digitizing Sponsor: University of California, Davis Libraries

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eeds are distinctive enough to furnish abasis on which further classification or division into varieties is made.The shape of seed1 is said to be even more constant in color or plant;habit. It is by shape of seed that buyers distinguish varieties. The roots extend to a depth of three and a half to five or six feet. Atap root penetrates nearly straight down to this depth giving off smallerand more fibrous feeding rootlets at intervals. On plants examined inVentura County, the number of rootlets did not seem to be numerous atany section of the tap root. In tropical climates the root is sometimeslarge and fleshy, and the plant lives more than one year. 1Missouri Botanical Gardens, Twelfth Report 1901. Bulletin 224] THE PRODUCTION OF THE LIMA BEAN. IM. PRODUCTION OF LIMA BEANS. Nativity. The lima bean has been supposed by different writers to have origi-nated in the East Indies, Africa, and South America. Of these threecountries to which its origination has been credited, South America is

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Fig. 6.—Showing types of lima bean seed found in an Incas cemetery, near CerroBlanco, Peru (natural size). now nearly determined as its starting point, and it is likely that itoriginated in Peru. The beans1 have been found with the mummifiedbodies of the Incas in Peru, and the plant has been found growing wildin Brazil. Fig. 7 shows a number of the beans found in an Incas ceme-tery near Cerro Blanco, Peru. Professor Bailey2 suggests that itsname is taken from the city of Lima, capital of Peru. Geographical distribution. Lima beans have been known in Europe for more than three hundredyears, but are cultivated in the United States more extensively than inany other country, being quite universally grown as a garden product.Some market gardeners of the East grow large quantities, disposing ofthem mostly as green shelled beans. California grows them extensivelyas a field crop, especially in Ventura County, supplying the markets ofthe country with the bulk of the dry shelled limas. Other

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Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability – coloration and appearance of these illustrations may not perfectly resemble the original work.

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