2 cup flour
3/4 cup sugar
1 tbsp baking powder
1 1/2 nutmegs, whole, grated
1/2 tsp salt
1 egg
3/4 cup heavy cream
3/4 cup milk
5 tbsp butter, melted
Directions
Preheat oven to 400 degrees. Grease the muffin tins.
Stir together with a fork the flour, sugar, baking powder, nutmeg,
and salt in a medium-size bowl, thoroughly combining the
ingredients. Beat the egg well in a small bowl, then stir in the
cream, milk, and butter and blend well. Add the cream mixture to the
flour mixture and stir only until there are no streaks of flour.
Don't overmix.
Spoon batter two-thirds full in each muffin cup. Bake for about 20
minutes, or until rounded tops are lightly golden. Remove muffins
from the pan and serve warm. Or cool on a rack and store or freeze
for later use; warm before serving.
Servings: 12 servings
Last Word In Nutmeg Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin
The History of Recipes
We are able to trace the history of written recipes back into history, at least as far back into history as the ancient Egyptians, and maybe further still. Having said that, generally, these old records were just primitive pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history is a series of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. As we move into Roman times 25BC a man called Apicius compiled a number of scripts describing recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Aspicius also recounts how the ancient Romans were skilled in the use of a good variety of aromatic flavours, including some familiar names like thyme, rue and parsley. As we move on, there are some recipe books dating from the 14th Century : a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the curry that appears on menues today, but rather accounts of the types of meals prepared by the chefs of the rich and wealthy people of that period. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, including parsley, basil and rosemary. These new foods and spices created a surge in publications on food, some of which still exist in private cookery archives. By the advent of the 20th century, recipe publications are in great demand, mostly due to higher levels of literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Last Word In Nutmeg Muffins recipe.
