8 1/4 oz pineapple, crushed, 1 cn
1 skim milk
2 cup whole wheat flour
1 1/3 cup brown sugar, packed
1 tbsp baking powder
1/2 tsp salt
2 tbsp sugar
1/2 tsp cinnamon
3/4 cup carrots, grated
1/3 cup vegetable oil
1 each egg, lg, beaten
1/2 tsp vanilla
Directions
Drain the Pineapple, reserving the juice. Add enough skim milk to the
juice to make 3/4 cup of liquid, then set aside. Combine the next 7
ingredients in a large bowl, stirring until the carrots are well
coated. Make a well in the center of the mixture. Combine the milk
mixture, oil, egg and vanilla; then add to the dry ingredients. Stir
until just moistened and no flour streaks remain. Spoon into muffin
tins that have been coated with a non-stick spray, filling each cup
2/3rds full. Bake at 375 degrees F. for 20 to 25 minutes or until
done. Serve warm.
Servings: 4 servings
Carrot Pineapple Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit; Muffin; Vegetable
The History of Recipes
It is quite feasible to follow the history of recipes back into the far past, at least as far back into history as the ancient Egyptians, and possibly even further. Having said that, these, ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to historians is a collection of stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into The time of the romans around 25BC a man called Apicius created a few documents describing recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, main meal and desserts, something we still use today. Aspicius informs us how the Romans used a good variety of herbs and spices, including a few that will be familiar to modern chefs like bay, mint and asafoetida. Moving on, we have some recipe books which date from the 1300s : one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian curry that is familiar to us all today, but instead accounts of the types of meals enjoyed by the rich and wealthy people of that time. Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. These new culinary innovations created an explosion in books on cookery, most of which are kept safe in private cookery archives. During the next few hundred years, the rich families of Wesstern Europe competed with each other to offer the most exotic banquets, and as a consequence, cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 19th century that cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cooking publications are in great demand, mostly due to more people being able to read, more free time and having more money. Like it or not, the introduction of TV brings us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Carrot Pineapple Muffins recipe.
