1/2 lb bacon, diced
1/4 cup chopped onion
2 1/4 cup unbleached flour, sifted
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 each large eggs, slightly beaten
1/3 cup milk
1 cup dairy sour cream
1 sesame seeds
Directions
Fry bacon until crisp in skillet. Remove with slotted spoon and
drain on paper towels. Saute onion in 1 T bacon drippings until
tender (do not brown). Set aside to cool. Sift together flour,
baking powder, baking soda and salt in large mixing bowl. Combine
eggs, milk and sour cream in small bowl; blend well. Add all at once
to dry ingredients, stirring just enough to moisten. Stir in bacon
and sauteed onion. Spoon batter into greased 2 1/2-inch muffin-pan
cups, fill 2/3rds full. Sprinkle with sesame seeds. Bake in 375
degree F. Oven 18 to 20 minutes or until golden brown. Serve hot with
homemade jelly or jam.
Servings: 6 servings
Bacon & Onion Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Meat; Muffin; Pork
The History of Recipes
It is possible to trace the history of `recipes` back into distant history, certainly as far back into history as ancient Egypt, and maybe further still. Having said that, generally, these old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to historians are some stone 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 tried it feel exhilarated. Later on, in Roman times 25BC a man called Apicius compiled a few documents describing recipes cooked by wealthy roman citizens. In his works, he describes how the meals were split into starters, entrees and afters, a very modern way of dining. Aspicius also describes how the Roman chefs made use of many spices, including a few that will be familiar to modern chefs like basil, fennel and asafoetida. In the fifteenth century, the Crusaders brought back many foods and herbs from the holy land, including spices like parsley and basil. These new herbs and spices was responsible for an outbreak in manuscripts on food, most of which are now in private collections. During the succeeding few centuries, the wealthy families of the West competed with each other to lay on the most exotic meals, and consequentially the best chefs and their recipe collections were highly sought after. Nevertheless, it was during the 1800s that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and publishing recipes to help cooks of their time. By the arrival of the 1900s, cooking books were in high demand, mostly as a result of better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Bacon & Onion Muffins recipe.
