1 1/2 cup all-purpose white flour
1 tsp baking soda
1/2 cup oregon hazelnut meal*
2/3 cup buttermilk
1/4 cup orange juice
1 tsp grated orange rind
3/4 cup granulated sugar
6 tbsp butter or margarine - room temperat, ure
1 large egg
1/2 cup coarsely chopped hazelnuts (roasted, oregon hazelnuts)
1/2 cup chopped dried apricots (coarsely ch, opped)
ORANGE GLAZE
3/4 cup powdered sugar
1 1/2 tbsp milk
1 tsp grated orange rind
1/4 cup finely chopped hazelnuts (roasted o, regon hazelnuts
Directions
*(finely ground roasted hazelnuts)
In a 2-quart bowl, sift together flour and baking soda. Whisk in
Oregon hazelnut meal. Reserve. In 2-cup glass measuring cup, combine
buttermilk, orange juice and rind. Reserve. In 4-quart bowl, with
electric mixer, cream sugar and butter together. Add egg and beat
until smooth. With mixer on low speed, mix in dry and liquid
ingredients, alternately, in several additions, starting and ending
with dry ingredients. Stir in chopped hazelnuts and apricots.
Divide batter among twelve 2 1/2" muffin cups. Bake in 375 degree
oven for 18 to 20 minutes, or until muffins are golden and spring
back when lightly touched with fingertips. Remove from oven and cool
in pan for at least 5 minutes. Remove from pan and cool on rack. To
make glaze, in a small bowl, whisk powdered sugar, milk and orange
rind until smooth. Drizzle over cooled muffins and sprinkle with
hazelnuts.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Servings: 12 muffins
Apricot-Orange Hazelnut Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit; Muffin
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into distant history, certainly as far into history as the Egyptians, and possibly even further than that. Having said that, in the main part, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians are a few tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Much later, in Roman times a roman called Apicius wrote a collection of documents describing recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman chefs used many spices, including a few you will know like thyme, mint and parsley. Continuing our culinary historical journey, we find a couple of interesting recipe books from the 14th Century : a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian curry that is served today, but rather descriptions of the types of meals enjoyed by the rich and wealthy people of the period. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. These new foods and spices created an eruption in recipe books, the majority of which are now in academic collections. Over the succeeding few hundred years, the powerful and wealthy competed with each other to lay on the best banquets, and because of this cooks and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. When we get to the twentieth century, cookbooks are in high demand, due to higher levels of literacy, more free time and having more money to spend. The TV revolution gave us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Apricot Orange Hazelnut Muffins recipe.
