BEST BASIC MUFFIN MIX
5 1/2 cup all-purpose flour
2 1/4 cup whole wheat flour
2 1/2 cup natural bran
1 3/4 cup skim milk powder
1 1/2 cup granulated sugar
2 tbsp baking powder
2 tsp salt
HEALTHY START MUFFIN
1 cup all-bran cereal
1 1/4 cup water
1/3 cup fancy molasses
1 egg
1 tsp vanilla
2 3/4 cup best: basic muffin mix
3/4 cup prunes, chopped
1/3 cup green pumpkin seeds
2 tsp cinnamon
1/2 tsp baking soda
Directions
Best: Basic Muffin Mix: In large bowl, stir together all-purpose and
whole wheat flours, bran, milk powder, sugar, baking powder and salt
until combined.
[for storage: transfer to airtight container; store in cool, dry
place. Stir well before using.]
Healthy Start Muffin
In bowl, soak cereal in water for 5 minutes or until softened; whisk
in oil, molasses, egg and vanilla.
In large bowl, stir together Best: Basic Muffin Mix, prunes, pumpkin
seeds, cinnamon and baking soda; stir in cereal mixture just until
moistened.
Spoon into greased muffin cups, filling to top. Bake in 375F 190C
oven for about 30 minutes or until tops are firm to the touch. Let
cool in pan on rack for 5 minutes; remove muffins to rack and let
cool completely.
Source: Canadian Living magazine, Oct 94 Presented in article by
Elizabeth Baird: "Baking Up The Best" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 9 muffins
Best: Healthy Start Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; Healthy; Muffin
The History of Recipes
Written cooking instructions as a concept can be traced back into ancient history, in truth as far back into history as early Egypt, and maybe further still. In practice though, sadly, these early records were just very simple pictorial instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to experts is a collection of tablets in Sumerian 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 having made people feel wonderful and blissful. Progressing into The time of the romans 25BC a man called Apicius created a number of documents which described recipes prepared by his fellow Romans. He recounts how the roman meals were separated into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius also informs us how the ancient chefs made use of many different spices and herbs, including some that we all recognise such as basil, fennel and dill. In the 15th century, knights returning from the crusades brought us many new foods and herbs from the East, including spices like parsley and basil. These new culinary innovations created an eruption in cookery books, some of which are kept safe in private libraries. Over the next few centuries, the rich families of Wesstern Europe tried to serve the most extravagent meals, and as a result the best chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century the formal cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and writing down the recipes that were being prepared for the better households. By the arrival of the twentieth century, cooking publications are increasing in popularity mostly as a result of increased literacy, people having increased leisure time and disposable income. The introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Best_ Healthy Start Muffins recipe.
