3/4 cup am barley or buckwheat flour
3/4 cup am whole wheat flour
2 tsp non-alum baking powder
2 tsp sea salt (optional)
1/4 cup raw honey
1 egg, beaten or- egg replacer
1/2 cup am unrefined vegetable oil
1 cup fresh milk or water or- milk substi, tute
1/2 cup pecans
Directions
Combine dry ingredients. Mix liquid ingredients thoroughly. Add dry
ingredients. Stir until moist, but not smooth. Stir in pecans. Fill
well-oiled muffin cups 2/3 full. Bake at 350 F. for 15 minutes.
(Yield: 24 small or 12 large muffins)
Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias
Servings: 12 muffins
Barley Nut Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin
The History of Recipes
Recipes as a concept can be tracked way back into the distant past, at least as far as early Egypt, and possibly even further. Having said that, in the main part, these old recipes were just basic pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to academics are a few clay 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 exhilarated and blissful. Much later, in Roman times a man called Apicius assembled a collection of scripts describing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main meal and dessert, a very modern way of dining. This early Roman chef recounts how the cooks of Roman times made use of a good variety of aromatic flavors, including a few that are still present in modern kitchens for example bay, rue and parsley. Continuing our culinary historical journey, there are two interesting books which appeared in the 1300s : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the indian food that we all know today, but rather recipes for the types of meals on the tables of the rich. Later on, in the 15th century, the Crusaders brought back many foods and herbs from middle-east cuisine, such as basil and rosemary. The introduction of these new foods and spices was responsible for an explosion in recipe manuscripts, most of which still exist in private collections. When we get to the twentieth century, recipe books are in high demand, mostly as a result of higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this Barley Nut Muffins recipe.
