1/4 cup butter
1 1/2 cup unsifted flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 large egg
1/2 cup milk
1 cup fresh cranberries
2 tbsp sugar
1/4 tsp cinnamon
Directions
Stir flour to aerate. Mix the 2 tablespoons sugar with cinnamon.
Coarsely chop cranberries with knife.
Generously butter a 12 cup muffin pan.
In a small saucepan or skillet, melt butter; set aside to cool.
In a medium mixing bowl, with a fork, thoroughly stir together the
flour, baking powder, salt and sugar.
In a small mixing bowl beat egg enough to combine yolk and white;
beat in milk and melted butter. Add to flour mixture; stir quickly
and lightly just until flour is almost dampened. Add cranberries;
lightly stir in; do not beat.
Using a large metal spoon, spoon batter into prepared muffin-pan
cups, filling each slightly more than half full. Sprinkle 1/2 teaspoon
cinnamon-sugar over batter in each cup.
Bake in a preheated 375~ oven until golden brown and a cake tester
inserted in the center comes out clean - 20 to 25 minutes.
If muffins are to be held 10 to 15 minutes before serving, tip them
in the pan to prevent steaming and keep in a warm oven. To reheat
cold muffins, place them in a covered pan or a closed paper bag in a
preheated 350~ oven for 10 minutes.
Servings: 12 servings
Best Cranberry Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cranberry; Fruit; Muffin
The History of Recipes
We can track the history of written recipes way back into history, certainly as far back as the ancient Egyptians, and maybe even further. In practice though, generally, these ancient recipes were just basic hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered so far, according to historians are a few ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Progressing into Roman times around 25BC a roman called Apicius compiled a few documents describing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient Romans used a wide range of herbs and spices, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. Later on, there were a couple of interesting recipe books dating from the 1300s : one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian curry that is served today, but rather accounts of the types of food prepared by the chefs of the rich people of the time. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices such as basil and rosemary. These new culinary innovations was responsible for an eruption in books on cookery, the majority of which still exist in private libraries. For the next few years, the rich and powerful families of Europe competed with each other to lay on the most exotic banquets, and because of this chefs and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 19th century that cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, verifying, and publishing recipes common in their social group. By the advent of the twentieth century, cookery publications are in high demand, mostly due to higher levels of literacy, leisure time and having more money. The introduction of the TV brings us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Best Cranberry Muffins recipe.
