The Fresh Loaf

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Muffin Bug

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Moonchild's picture
Moonchild

Muffin Bug

Hi There,

 I am looking for a Muffin 'Bug' recipe........my mother used to have one, and I would love to be able to recreate the Muffins she used to make......

Any recipes or hints about where to look for the recipe will be truly appreciated!

 Thank you in advance!

 Moonchild

mse1152's picture
mse1152

I just Googled on "muffin bug" recipe and got 663 hits.  One of them must be similar to the one you're looking for.

Sue 

Moonchild's picture
Moonchild

Hi Sue

 I just did the search, typed as you suggested, and I have found what I've been looking for!

Its amazing the difference a ' " ' can make!

 Thank you again!

 

maggie664's picture
maggie664

Can you post this please, Moonchild? I have been looking for this for 30 years. it was a hit at the hospital I worked at, but as time went on everyone gave up keeping the bug. Wouldn't recognise a good recipe now by googling so would you so kind to post it. M

Moonchild's picture
Moonchild

I found 2 recipes when I googled, it turns out that the Muffin Bug was originally called Amish Friendship Bread.....no wonder it is so hard to find!  Recipes are as follows....I started recipe 1 yesterday...so fingers crossed....

 Recipe 1

Amish Friendship Bread – Muffin Bug

Starter:
1 cup milk
1 cup flour
1 cup sugar

Let sit for 5 days, stirring once each day, on the fifth day add:
1 cup milk
1 cup flour
1 cup sugar

Let sit for 5 more days, stirring once each day, on the fifth (10th) day add:
1 cup milk
1 cup flour
1 cup sugar

Place a cup of starter in 3 containers and share with friends (saving one of the cups for yourself if you want to start over again with another batch), cover loosely and and don't use any metal utensils or containers. They each would follow the above steps from day 2 on.

To remaining batter add:
2/3 cup oil
2 cups flour
1 cup sugar
3 eggs
1 1/2 tsp. cinnamon
1/4 tsp. salt
1 1/4 tsp. baking powder
1/2 tsp. baking soda
And any of the following:
Raisins, nuts, apples, dates, pineapple, cranberries, strawberries, zuchinni, etc.
Pour into well greased, sugared tins
Bake at 350 degrees for
50-55 minutes for 2 loaf pans or
15-20 minutes for muffins

Recipe 2

This is for more of a "sourdough"-like brad/muffin, but it is probably the same thing. It is called Amish Friendship Bread. *1 package active dry yeast *2 1/2 cups warm water *2 cups sifted flour *1 Tbsp sugar

Dissolve yeast in 1/2 cup of the warm water in a deep glass or plastic container. Stir in remaining warm water, flour and sugar. Beat until smooth. Cover with loose fitting cover. DO NOT REFRIGERATE! The starter requires 10 days for fermentation as follows:
Day 1 The first day with the starter do nothing
Day 2 Stir
Day 3 Stir
Day 4 Stir
Day 5 Add: 1 cup flour, 1 cup milk, 1 cup sugar; stir well
Day 6 Stir
Day 7 Stir
Day 8 Stir
Day 9 Stir
Day 10 Add: 1 cup flour, 1 cup milk, 1 cup sugar; stir well

DO NOT use metal spoon, bowl, or pan
DO NOT refrigerate

Batter will expand, so should be placed in a larger bowl or container on receipt

On Day 10 - pour 1 cup batter into each of three containers and give to three friends, with a copy of these instructions

The remaining batter will be a little more than a 1 cup.
Add 2/3 cup oil, 2 cups flour, 1 cup sugar, 1 1/4 tsp baking powder,
3 eggs, 1/2 tsp each of: salt, cinnamon, vanilla or baking soda.
Pour into two well greased loaf pans.

Bake at 350 for 50-60 minutes - Cool 10 minutes, then remove from pans.

A big Thank you to whoever posted these recipes on the Internet!

maggie664's picture
maggie664

Thank you so very much Moonchild and Sue,
I am absolutely delighted to see this recipe again. I think it will be a real winner in my cafe as my clientele aren't as fussed as they were a few years ago with quickbread muffins (even though I reckon I make pretty good ones -the addition of yoghurt makes them really moist) Will start a bug to-morrow.
Margaret

maggie664's picture
maggie664

Moonchild etal,
How is your 'bug' progressing? I started mine the day after you, but at this stage it just looks like a viscous mess - smells OK though. Is your mixture bubbling yet?

Moonchild's picture
Moonchild

Hi There,

 I was going to ask you the same thing.....no bubbles, just looks like a batter, but smells ok.....I am supposed to divide it in 2 days, and I really don't know if its right.....did yours used to bubble?  I really can't remember what the 'bug' looked like, just remember the taste of the muffins!

 Did you do recipe 1 or 2....I might have to start recipe 2 to compare.... 

 

 

 

maggie664's picture
maggie664

Hi there MC,
Just home from work and took a close look at the mixture. There are actually tiny bubbles over the surface. Mine is now on its 6th day. I used the 1st recipe as I thought that would be more adventurous! However, in desparation, I placed the bowl overnight in a cooling oven (2 hours after it had been switched off). I have wondered whether the room temperature has not been high enough for yeast development. We are in Autumn here, sliding into winter, although the weather hasn't got too cold yet. What season have you just now.?

i can remember the old'bug' being relatively active but not intensely bubbling. I can't remember whether it was kept in the hot-water cupboard or the kitchen window sill. I think I'll take this 'bug' into work with me to-morrow as the cafe kitchen temperature is more consistently warm and, because the building used to be an old concrete bank, the night temperature will be better than that at home here. It will amuse my staff for sure!! M

Moonchild's picture
Moonchild

I have to admit that the 1st method looked more traditional....but think I might start the 2nd one tomorrow.

I am in the UK, so the weather is spring into summer...pretty warm, but probably not warm enough....now you mention it, Mum might have used to keep it in the hot water cupboard in NZ......definitely no bubbles on mine.....probably to insulated and cool in the kitchen.

Keep me posted with how yours goes, I will divide as instructed tomorrow, but I think I will leave the making till the next time round, and compare the 1st and 2nd recipes on the same baking day.

Lara (MC)

 

maggie664's picture
maggie664

Hello MC!
My 'bug' is missing that aromatic yeasty smell but it doesn't smell 'off' so something must be preserving the milk - maybe just the sugar! The bubbles are no bigger in no. or size to-day so I've added a sprinkle of yeast granules (about 1/2 tspn). It's at present on top of our large oven at work. If that doesn't improve things I will also start the 2nd recipe. I might give it a gentle warm up in the morning. Incidently what part of NZ has your mother lived in? My cafe is in Greymouth but I live near Punakaiki. M

Moonchild's picture
Moonchild

I have decided to divide the original bug, and throw 3 parts away, but keep growing the remaining part, and then start the second recipe to compare.....will be an interesting experiment.

My Mum lives in Katikati, near Tauranga....which is also where I hail from...but I now live in Wales, UK.  I was wondering where your Cafe was!  We are over that way at Christmas time, we might just pop into your cafe!  Maybe the muffin bug will be working by then!

maggie664's picture
maggie664

Hi MC,
Have also decided to hang in there with the present bug for a little longer too. It's starting to smell a bit yeasty, but looks inactive. Will give it its usual 'feed' on Saturday, and bring it into a 3rd week unless it really kicks off during the next 2 days. The mixture has been quite warm all day on top of the oven. Simultaneously I have made a batch of yoghurt using some commercially produced yoghurt as a starter and that has worked well over 24 hours (also sitting on top of the oven!) Let me know closer to your arriving in NZ and I'll give you directions to the cafe. M

maggie664's picture
maggie664

Hello MC,
I've decided to abandon this attempt to start a bug, as it is decidedly inactive. Instead I will wait until we get our coal range going for winter (hot water is pumped through the house via radiators). This will give an even warm temperature in the kitchen - in fact it will be able to sit proximal to the c. range. For the record, we burn a lot of chopped down gorse and other wood on our property thus reducing our consumption of the carbon dioxide belching fossil fuel. M

Moonchild's picture
Moonchild

Hi there,

I have now abandoned both my attemps, I don't think that the house is consistently warm enough for the bugs to grow.....let me know if yours eventually works, and we can pop into the cafe to try one when we  are over at Christmas!  Good Luck....

 Lara (MC)

maggie664's picture
maggie664

Hi Lara (MC),
I think the constant temperature requirement is the crucial issue and when my husband cranks up our coal range, I'll give it another go. The c/r has had to gave some parts replaced and the pump (which pushes hot water around the house through radiators) has been repaired so the system is now ready to fire up. Will keep in touch if success (or failure) is worth reporting. Let me know when you are due to arrive here and I'll guide you to the cafe. (Have you heard what Palmerston North people have done to John Cleese)?!! M

maggie664's picture
maggie664

Hi Lara aka Moonchild,
With temperatures warming, I saw through a muffin bug feeding etc to baking the muffins to-day. The batter had fine bubbles and smelled healthy; but I thought the muffins had too much sugar which compromised that unique flavour I could remember; and they spread more in the pans than they should have done, as the mixture was fairly thick, again probably due to the amount of sugar. I will give them another run with half of the sugar but will try the alternative recipe you put up as well.
I got to know a Welsh family I met in Western Samoa recently; they were such fun! Are you still coming this way for Christmas? We are having a warm spring, at last. Maggie

Moonchild's picture
Moonchild

Hi Maggie

Sorry for delay, I was still confirming details of my trip home. We are still back for Christmas, and even better are doing 2 weeks in the South Island before heading North!

We are in the Greymouth area on the 19th and 20th December....so let me know where your Cafe is, and my family and I will pop in! It will be nice to put a face to a name!

Glad to hear the warm spring, its freezing here now! But only a week to go till we leave the winter behind!

Lara

maggie664's picture
maggie664

Hi Lara,
I subsequently made a successful batch of these muffins but haven't done more. I think I will try a recipe using yeast as a starter to compare them (sometime). It will be great to meet you. I will be at the cafe those days mentioned. Be warned - I have seen many moons! Spring is rushing into summer and it should be a good one in NZ. See you soon, Margaret

maggie664's picture
maggie664

Hi Lara,
Sorry - I forgot to give you the directions.
The Cafe is on the Main Street at 102 Mackay Street just south of the railway station, in the same street. It is The Smelting House Cafe and is painted basically a beige colour with red and black trimmings. The phone number locally is 768 0012. My name is written on one of the windows advertising that as well as being the owner, I am a registered dietitian. You won't miss it! M

batako's picture
batako

I stumbled on this thread looking for recipes (besides bread) for my Amish friendship starter.  I started my bug/starter over a month ago.  The recipe I used was from Recipezaar....http://www.recipezaar.com/153.  (Sorry, I don't know how to link it.)  It took me 27 days to make the starter, not 10 days.  I fed it on day 22 and again on day 27 which was also baking day.  I didn't give any starters away and now have them coming out of my ears!  I found a cinnamon roll recipe that I will try that tomorrow.  I have bread in the oven right now, two new starters, one new starter in the freezer, and 4 old starters that's ready to bake! 

Anyone have other recipes besides that pudding recipe? 

maggie664's picture
maggie664

Hello bataka,
Not sure what you mean by the pudding recipe but anyway there are more recipes found through googling a search engine called Foodieview found as
www.foodieview.com/index.jsp.
I had more luck developing a starter in warmer weather than cold.

Ramesh7's picture
Ramesh7

Can anyone help me find a recipe I lost in 1984? It was on page 108 of the Tassajara Bread Book. I thought I was smart in getting another copy a few years later, but it was a newer edition and the pagination was different anyway; so there went my favourite recipe. Many thanks in advance to all.