3 cup unprocessed wheat bran
1 cup ; water, boiling
1 cup sugar
1/2 cup margarine
2 eggs
2 1/2 cup flour, unbleached
2 1/2 tsp baking soda
1 tsp salt
2 cup buttermilk
1 raisins (opt.)
1 pecans (opt.)
Directions
* I use whole wheat flour and add water to the recipe.
Put 1 c of the wheat bran in a small bowl. Add the boiling water,
stir once and let stand to soften.
Cream the margarine and sugar in a mixing bowl. Beat the eggs
slightly and add to the margarine mixture, mixing well.
Combine the flour soda and salt in a mixing bowl. Combine the wheat
bran, the softened bran, and the flour mixture, and then combine with
the egg/margarine/sugar mixture alternately with the buttermilk. Stir
until thoroughly mixed.
Pour into a plastic container with a tight lid. Store in the
refrigerator for a minimum of 12 hours and a maximum of 6 weeks.
Makes 2 dozen.
These muffins are made, stored in the refrigerator, and baked
whenever they are wanted. About 25 minutes before serving, preheat
the oven to 400 degrees F. Spoon the batter into teflon-lined or
buttered muffin tins, filling them 2/3 full. Bake 18 minutes and
serve.
I like to add rasins and pecans to the muffin tins before cooking.
Servings: 24 muffins
Always Ready Bran Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Muffin
The History of Recipes
Written recipes as an idea can be tracked far back into antiquity, in truth as far back into recorded history as the Egyptians, and possibly even further than that. However, in the main part, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history are a few stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Progressing into Roman times 25BC a roman called Apicius wrote some documents which described recipes prepared by his fellow Romans. He describes how the meals of wealthy Romans were separated into starters, main meal and desserts, a very modern way of dining. This early Roman chef describes how the Romans were skilled in the use of a good variety of aromatic flavours, including some familiar names such as thyme, fennel and dill. Continuing our culinary historical journey, we find two interesting cookery books from the 14th Century - a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they have no connection with the indian curry that we all know today, but rather recipes for the types of meals on the menues of the rich people of the period. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy land, such as coriander, basil and rosemary. These new herbs and spices was responsible for an explosion in books on cooking, the majority of which still exist in private libraries. When we get to the twentieth century, cook books are increasing in popularity due to better eduction, people having more free time and a general increase in wealth. |
We hope you enjoy this Always Ready Bran Muffins recipe.
