2 cup unbleached flour
1 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup half-and-half
1/2 cup vegetable oil.
1 tsp lemon extract
2 each large eggs
1 cup fresh/frozen raspberries *
Directions
Frozen raspberries should be without syrup and should not be thawed.
Heat oven to 425 degrees F. Line 12 muffin cups with paper baking
cups. Lightly spoon flour into measuring cup; level off. In large
bowl, combine flour, sugar, baking powder and salt; mix well. In
small bowl, combine half-and-half, oil, Lemon estract and eggs; blend
well. Add to dry ingredients, stir until ingredients are just
moistened. Carefully fold in raspberries. Fill prepared muffin cups
3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden
brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500
feet, decrease baking powder to 2 teaspoonsful.
Servings: 4 servings
Lemon Raspberry Muffins *** Mm Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit; Muffin
The History of Recipes
Experts have tracked the existance of recipes way back into history, certainly as far back as the early Egyptians, and maybe further still. However, mostly, these old cookbooks were just simple hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, are some ancient tablets in Sumerian which show 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 `wonderful`. Later on, in Roman times 25BC a roman called Apicius compiled a collection of documents describing recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius also informs us how the Roman cooks were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern chefs such as thyme, mint and parsley. Closer to modern times, there were a couple of interesting recipe books dating from the 14th Century ; one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these are unconnected to the spicy food that appears on menues today, but rather recipes for the types of meals on the menus of the upper classes of that time. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from the Middle-East, including basil and coriander. These new herbs and spices caused an eruption in books on cooking, some of which still exist in private collections. During the succeeding few hundred years, the upper-class families of the West competed with each other to lay on the most exotic banquets, and as a result the best cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cookery publications are in high demand, mostly due to increased literacy, people having more leisure time and being a little richer. Like it or not, the introduction of television brings us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Lemon Raspberry Muffins ___ Mm recipe.
