It's original

The maffin tastes good, and the maffin cake was initially called an English muffin in England, and then went to the United States to be refined into a classic American cake. Maffen is characterized by the use of chemical swelling agents such as small sodas, powdered powder, etc., as the main driving force for cakes. Eggs and butter in the formulations can either pass out or not, and can make soft cakes if the materials are fully modulated, uncomforted and without dry powder. It's a cake that can be described as a zero-failed-risk cake, and there are no strict requirements for equipment and tools, suitable for everyone, without ovens, which can be made directly like cooking. And of course, it's a small cup of paper in a minute, and it's a big cake。