STREUSEL TOPPING
1/2 cup golden brown sugar - (firmly packed, )
1/4 cup unbleached all-purpose flour
1 1/2 tsp grated lemon peel
1/2 cup chopped toasted pecans
2 tbsp unsalted butter - melted and cooled
BATTER
1 1/2 cup unbleached all-purpose flour
1/2 cup golden brown sugar - (firmly packed, )
1/4 cup sugar, plus...
1 1/2 tsp sugar
2 tsp baking powder
1 1/2 tsp grated lemon peel
1 tsp cinnamon
1/4 tsp salt
1/2 cup milk
1/2 cup unsalted butter - melted and cooled
1 egg
3/4 cup fresh blackberries
3/4 cup fresh raspberries
Directions
FOR STREUSEL: Mix brown sugar, flour and lemon peel in bowl. Stir in
pecans and butter. Set streusel aside.
FOR BATTER: Preheat oven to 350 F. Grease 12-cup muffin tin or line
with 2-1/2 inch paper baking cups. Combine flour, sugars, baking
powder, lemon peel, cinnamon and salt in large bowl. Make well in
center. Add milk, butter and egg to well and mix until smooth. Fold
in berries. Spoon batter into prepared tin, filling cups 2/3 full.
Top each with 1 heaping tablespoon streusel. Bake muffins until
tester comes out clean, 20 to 25 minutes. Cool 5 minutes in tin on
rack. Remove muffins from tin. Serve warm or at room temperature.
* Source: KJ and Company, St. Helena CA * Bon Appetit, June 1990 *
Typos by: Karen Mintzias
Servings: 12 servings
Berry Streusel Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit; German; Muffin
The History of Recipes
Written cooking instructions as an idea can be observed back into the far past, in truth as far back into history as ancient Egypt, and maybe even further. Interesting though that is, in the main part, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to historians is a series of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Progressing into Roman times 25BC a man called Apicius created a few documents which described recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Additionally, he describes how the Romans were skilled in the use of many different aromatic flavors, including a few you will know such as bay, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab cooking, including spices such as parsley, basil and rosemary. These new foods and tastes created an explosion in recipe publications, some of which are kept safe in private collections. When we get to the twentieth century, cooking publications are increasing in popularity mostly as a result of more people being able to read, increased leisure time and having more money. The TV revolution brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Berry Streusel Muffins recipe.
