TOPPING
4 tbsp finely chopped pecans
1/4 cup brown sugar
1/4 cup all-purpose flour
1/4 tsp mace
2 tbsp chilled butter
MUFFIN
1 3/4 cup all-purpose flour
3/4 tsp salt
1/4 cup sugar
2 tsp baking powder
1/2 tsp cinnamon
2 eggs
3/4 cup milk
4 tbsp melted butter
1/2 cup chopped apple
Directions
Grease 12-muffin cups or line with paper.
For topping, combine all ingredients and rub together with fingertips
until completely blended. Set aside.
For muffin mix, combine dry ingredients in a bowl or on wax paper and
stir to combine. Beat eggs in a medium bowl. Beat in milk and
butter. Add dry ingredients and give 10 or so vigorous strokes. Add
apple pieces and stir a few more times.
Put a spoonful of batter into each muffin cup, divide half the topping
among the muffins, spoon on remaining batter, then sprinkle with
remaining topping. Bake at 400 degrees for 25 minutes or until
lightly browned.
Assorted recipes from the Detroit News, entered by Diane Pahl
Servings: 12 servings
Apple Streusel Muffins (Tdn) Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit; German
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into history, in fact as far back as the Egypt of the Pharoahs, and maybe further still. However, mostly, these old cookbooks were just very simple pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to academics is a collection of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient Romans made use of many different aromatic flavors, including a few that will be familiar to modern chefs for example basil, rue and asafoetida. Moving our culinary historical trip onwards, we find some interesting books published in the 14th Century : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these are unconnected to the indian food that is served today, but instead recipes for the types of food prepared by the chefs of the rich and powerful. In the 15th century, people returning from the crusades brought back a variety of foods and spices from Arab cuisine, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in recipe manuscripts, the majority of which are kept safe in private libraries. Over the following few hundred years, the rich and powerful families of Wesstern Europe competed with each other to offer the most exotic banquets, and as a consequence, the best chefs and their collection of recipes were much in demand. However, it was during the 1800s that fine cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and publishing recipes to help cooks of their time. By the arrival of the 20th century, cookery publications are in great demand, due to more people being able to read, people having increased spare time and having more money. |
We hope you enjoy this Apple Streusel Muffins (Tdn) recipe.
