3/4 cup cake flour
1 1/4 cup all purpose flour
1/2 cup cocoa powder
1/4 cup brown sugar
1/4 cup sugar
1 tbsp baking powder
1 tbsp decaffinaeted folgers crystals
1/2 tsp salt
6 tbsp butter, softened
1 cup sour cream
1 cup half-n-half
2 eggs
1 zest of two oranges, minced
6 oz finely chopped bittersweet chocolat, e
Directions
Butter 12 large muffin cups. Stir together flours, cocoa powder,
sugars, baking powder, folgers. In another bowl, beat butter,
half-n-half, sour cream, and eggs until smooth. Fold in dry
ingredients, orange zest, and chcocolate into egg cream mixture. Mix
lightly till just moistened. Fill prepared muffin cups 2/3 full. Bake
at 350 degrees till tops are firm, about 15 minutes.
Servings: 1 servings
Cappuccino Muffins Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads; Muffin
The History of Recipes
Written cooking instructions as a concept can be traced way back into ancient history, certainly as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that is, mostly, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to historians is a series of stone tablets in ancient Sumerian 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 exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Additionally, he informs us how the Romans made use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as basil, mint and parsley. Later, we find some books which appeared in the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian food that appears on menues today, but instead accounts of the types of food enjoyed by the rich and powerful of those days. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from the holy land, including spices like rosemary and coriander. These new foods and spices prompted a surge in recipe manuscripts, some of which are now in private cookery archives. For the centuries that followed, the powerful and rich strove to serve up the most exotic meals, and consequentially the best chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing popular recipes of the day. By the time we get to the 20th century, cookbooks are greatly in demand mostly as a result of better eduction, people having increased leisure time and being a little richer. |
We hope you enjoy this Cappuccino Muffins recipe.
