2 tsp baking soda
3/4 cup boiling water
6 1/3 tbsp canola oil
6 1/3 tbsp sugar or less
2 each egg whites
1 1/2 cup all-bran cereal
3/4 cup bran flakes
2 cup unbleached white flour
1 1/2 cup non-fat buttermilk
Directions
Mix baking soda and water. Set aside to cool. Cream oil and sugar.
Add egg whites and mix well. Combine bran cereals and flours. Add to
creamed mixture and stir in buttermilk. Add water and baking soda and
mix. Store the batter in a covered container in the refrigerator.
When ready to bake, preheat oven to 375 degrees and spoon batter into
lightly oiled or paper lined muffin tins. Return extra batter to
refrigerator. Bake muffins for 20-25 minutes.
*******************************************************
************** ** 1 Muffin = calories 105, protein 3.0 gm, carb. 16.4
gm, total fat 4.0 gm, CSI Units 0.7, dietary fiber 2.3 gm, sodium 166
mg, potassium 127 mg, calcium 27mg, iron 1.6 mg
Servings: 24 servings
A Barrel Of Muffins (Short Order 12) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin
The History of Recipes
We are able to follow the history of written recipes back into distant history, at least as far back as the Egyptians, and possibly even further than that. Having said that, in the main part, these old records were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to food historians is a collection of ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Moving our culinary historical trip onwards, there are two interesting cookery books from the 1300s - a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that is served today, but rather descriptions of the types of food enjoyed by the upper classes of those days. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and basil. These new foods and spices caused a torrent in manuscripts on food, some of which still exist in academic collections. Over the following few centuries, the wealthy families of Wesstern Europe tried to lay on the best banquets, and consequentially chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and publishing popular recipes of the day. The arrival of TV brought us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this A Barrel Of Muffins (Short Order 12) recipe.
