2 cup whole-wheat flour
2 tsp baking powder
1/4 cup honey
2 cup water, or nut milk
2 tbsp applesauce
1/2 tsp vanilla
Directions
Combine wet ingredients. Fold dry and wet ingredients together, until
just moistened. Spoon into lightly oiled or non-stick muffin tins.
Bake at
350 degrees for 30 minutes. From the collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994
Preparation Time: McDou
Servings: 4 servings
Basic Muffins 1 Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin
The History of Recipes
Recipes as a concept can be traced back into antiquity, in fact as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient cookbooks were just very basic hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts in ancient history are a few stone tablets in Sumerian which show 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 those who drank it feel `wonderful`. Progressing into Roman times 25BC a man called Apicius assembled some documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, he recounts how the roman meals were split into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Roman chefs used many different spices, including a few that are still present in modern kitchens for example basil, fennel and dill. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from the Middle-East, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for a torrent in recipe publications, the majority of which are now in private libraries. Over the succeeding few hundred years, the powerful families of Europe strove to serve the most exotic meals, and as a result the best cooks and their collection of recipes increased in prestige. However, it was during the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and recording recipes common in their social group. When we get to the twentieth century, recipe publications were greatly in demand mostly as a result of increased literacy, more leisure time and a general increase in wealth. The TV revolution brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Basic Muffins 1 recipe.
