Definition of Muffins

1. Noun. (plural of muffin) ¹

¹ Source: wiktionary.com

Definition of Muffins

1. muffin [n] - See also: muffin

Lexicographical Neighbors of Muffins

muffdiver
muffdivers
muffed
muffetee
muffetees
muffin-warm
muffin cap
muffin man
muffin top
muffin tops
muffineer
muffineers
muffing
muffinlike
muffins (current term)
muffish
muffle
muffle furnace
muffled
muffledly
muffledness
mufflehead
muffleheads
muffler
muffler bearing
mufflered
mufflerless
mufflers
muffles

Literary usage of Muffins

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"Graham muffins; II. 1 cup graham or entire wheat 1 teaspoon salt. flour. ... Rye muffins I. Make as Graham muffins II., substituting rye meal for graham flo ..."

2. The Boston Cooking School Magazine of Culinary Science and Domestic Economics by Mass Boston Cooking School (Boston, Boston Cooking School (Boston, Mass.) (1914)
"muffins may be dropped upon a griddle, or confined there in rings made for ... Cheese muffins are made by using this raised batter and putting one or more ..."

3. Philadelphia Cook Book: A Manual of Home Economics by Sarah Tyson Heston Rorer (1886)
"PLAIN muffins i pint of milk 3 cups of flour 2 eggs compressed cake 1 ... RICE muffins Make a batter the same as for Plain muffins; after adding the flour, ..."

4. Virginia Cookery-book by Mary Stuart Smith (1912)
"Rice muffins.—Rice Drop Cakes.—Port Royal Corn Cakes.—Nun's Puffs. ... muffins. To four eggs, well beaten, add one pint of new milk; rub three ounces of ..."

5. Representative British Dramas: Victorian and Modern by Montrose Jonas Moses (1918)
"[Begins to eat muffins] It is very vulgar to talk about one's business. ... How you can sit there, calmly eating muffins when we are in this horrible ..."

6. Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of by Marion Harland (1906)
"muffins AND THEIR CONGENERS Whole wheat muffins INTO a quart of whole wheat ... Oatmeal muffins (Contributed) To one cup of oatmeal mush add one-half cup of ..."

7. Consolidated Library of Modern Cooking and Household Recipes by Christine Terhune Herrick (1904)
"English muffins Stir flour enough into a pint of hot milk, and about a quarter of a pint of yeast to make a thin batter, then put it in a warm place to rise ..."

8. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"Graham muffins; II. 1 cup graham or entire wheat 1 teaspoon salt. flour. ... Rye muffins I. Make as Graham muffins II., substituting rye meal for graham flo ..."

9. The Boston Cooking School Magazine of Culinary Science and Domestic Economics by Mass Boston Cooking School (Boston, Boston Cooking School (Boston, Mass.) (1914)
"muffins may be dropped upon a griddle, or confined there in rings made for ... Cheese muffins are made by using this raised batter and putting one or more ..."

10. Philadelphia Cook Book: A Manual of Home Economics by Sarah Tyson Heston Rorer (1886)
"PLAIN muffins i pint of milk 3 cups of flour 2 eggs compressed cake 1 ... RICE muffins Make a batter the same as for Plain muffins; after adding the flour, ..."

11. Virginia Cookery-book by Mary Stuart Smith (1912)
"Rice muffins.—Rice Drop Cakes.—Port Royal Corn Cakes.—Nun's Puffs. ... muffins. To four eggs, well beaten, add one pint of new milk; rub three ounces of ..."

12. Representative British Dramas: Victorian and Modern by Montrose Jonas Moses (1918)
"[Begins to eat muffins] It is very vulgar to talk about one's business. ... How you can sit there, calmly eating muffins when we are in this horrible ..."

13. Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of by Marion Harland (1906)
"muffins AND THEIR CONGENERS Whole wheat muffins INTO a quart of whole wheat ... Oatmeal muffins (Contributed) To one cup of oatmeal mush add one-half cup of ..."

14. Consolidated Library of Modern Cooking and Household Recipes by Christine Terhune Herrick (1904)
"English muffins Stir flour enough into a pint of hot milk, and about a quarter of a pint of yeast to make a thin batter, then put it in a warm place to rise ..."

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