5 tsp baking soda
2 cup boiling water
1 cup canola oil
1 cup sugar or less
6 each egg whites
4 cup all-bran cereal
2 cup bran flakes
5 cup unbleached white flour
4 cup non-fat buttermilk
Directions
Mix baking soda and water. Set aside to cool. Cream oil and sugar.
Add egg whites and mix well. Combine bran cereals and flours. Add to
creamed mixture and stir in buttermilk. Add water and baking soda and
mix. Store the batter in a covered container in the refrigerator.
When ready to bake, preheat oven to 375 degrees and spoon batter into
lightly oiled or paper lined muffin tins. Return extra batter to
refrigerator. Bake muffins for 20-25 minutes. Makes 60 muffins.
Servings: 48 servings
A Barrel Of Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin
The History of Recipes
Written cooking instructions as an idea can be observed far back into history, certainly as far as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, these, ancient cookbooks were just primitive hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to academics are some tablets in Sumerian which recount 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 and blissful. During Roman times 25BC a man called Apicius compiled a few documents showing how to cook the recipes cooked by the Romans. In his scrolls, he tells us how the meals were split into starters, main meal and dessert, a very modern way of dining. Aspicius also tells us how the ancient Romans were skilled in the use of many different aromatic flavours, including some familiar names like thyme, rue and parsley. Closer to modern times, there are some interesting books which were published in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian food that we all know today, but instead accounts of the types of meals on the menues of the rich and wealthy people of the time. Later, in the 15th century, the Crusaders brought back a variety of foods and herbs from Arab countries, including basil and coriander. The introduction of these new herbs and spices was responsible for an explosion in recipe manuscripts, most of which are kept safe in private cookery archives. During the succeeding few centuries, the wealthy families of the West strove to offer the most extravagent meals, and as a consequence, the best cooks and their recipe collections were highly sought after. Even so, it was during the 19th century that haute cuisine and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cooking books were greatly in demand mostly as a result of more people being able to read, people having more spare time and being a little richer. Like it or not, the introduction of TV brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this A Barrel Of Muffins recipe.
