muffins

n.

（涂牛油趁热吃的）松饼( muffin的名词复数 )；

Development of high-fruit-dietary-fibre muffins
Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter
Glycemic Response to Oat Bran Muffins Treated to Vary Molecular Weight of β‐Glucan
Cocoa fibre and its application as a fat replacer in chocolate muffins
Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder
Effect of inulin as a fat replacer on texture and sensory properties of muffins
Reducing Beta-Glucan Solubility in Oat Bran Muffins by Freeze-Thaw Treatment Attenuates Its Hypoglycemic Effect.
Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch
A randomized controlled trial of the effect of dietary soy and flaxseed muffins on quality of life and hot flashes during menopause
The effect of dietary fibre information on consumer responses to breads and "English"muffins: a cross-cultural study.