Muffins

Because the batter is wet and the muffin cups are paper and porous. That's pretty much why anything sticks to anything. The smoother the surface, the less sticking.

I find that the heat also causes the muffins to stick both to the pan and to the muffin papers. If you let the muffins cool for 5-10 minutes before removing them from the pan and cool completely before removing them from the paper liners, they don't stick.

If I reheat a muffin in the microwave, I remove the paper liner first and then heat it. If I heat it and then remove the liner, a lot of the yummy muffin sticks to the paper liner.

I have heard some people say they spray nonstick cooking spray on their paper liners to keep the muffins from sticking to it, but I haven't tried that yet. I'm sure it would work.

12 muffins in one tray, unless you have a really big muffin tray then it's different. :D

An affectation for a man, especially a virile man. It comes from the nickname for a hard, stale muffin - analagous to the mans hard muscles. Not everyone accepts this explanation - opinions vary.

yes

In France, many people drink coffee or hot chocolate with breakfast. They may also drink grapefruit juice or orange juice.

The collective nouns are a batch of muffins, a tray of muffins, a tin of muffins.

Unless specifically made from a gluten-free flour, yes.

The volume of a muffin can vary depending on its size and shape. On average, a standard-sized muffin may have a volume of about 1/2 to 3/4 cup. However, it is best to measure the specific muffin in question to determine its exact volume.

It's bran I think?

For a short period you can store muffins in a paper bag at room temperature.

For longer periods, put the bag in the fridge.

For even longer periods, put them in an airtight container with a paper towel on the bottom and refrigerate.

To serve, wrap each muffin in a paper towel and briefly microwave, on High for five seconds or so depending on the size of the muffin. If you like a little luxury, and who doesn't, split them while still warm and add a generous bit of butter.

No. It's unsafe to eat anything with fuzz on it unless it's cotton candy. The fuzz is mold.

If you are using self rising flour, you do not need baking powder, soda or salt. You can safely omit these ingredients from the recipe.

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It ultimately depends on how many dairy products you use. Some recipes call for more or less milk, cream cheese, etc.

Warm. With butter.

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Coconut oil

Muffins are originally from England

all you got to do is go to the store and ask the owner for the recipe because if u don't know than i woulndt know either so that's my suggesting for you.

200 ml is left over.

a quarter cup of wheat bran, or ground up flax seeds ( grind in blender or clean coffee grinder-)

Neither, they are created from a variety of ingredients which form the dough (flour, eggs etc...), and are then baked. They are not a naturally occurring phenomena.

you get chunks of flour and the other substances put in your muffin. When it's cooked the flour will not cook and you'll just bite into some flour or baking powder, not harmful.