7/8 cup oil
8 oz egg substitute
2 cup 100 percent bran
1 qt buttermilk
5 cup all-purpose flour
2 tsp baking powder directions:
2 1/2 cup sugar
4 cup all-bran
1 cup boiling water
2 tsp vanilla extract
5 tsp baking soda
1 tsp salt (optional)
Directions
Mix oil and sugar thoroughly in a VERY LARGE bowl. Add egg
substitute, 2 ounces at a time and beat well. Mix together All Bran
and 100 percent Bran. Add boiling water. Stir and let cool.
Add buttermilk and vanilla to bran mixture. Sift together flour,
baking soda, baking powder and salt. Add bran mixture to the creamed
mixture, alternating with the flour. Do this in three portions. Stir
thoroughly to blend. If storing batter, store in tightly covered
container in refrigerator. This will keep up to 3 months. If using
stored batter, DO NOT STIR! To bake muffins, fill paper muffin cups
2/3 full. Bake at 350 degrees for 20-25 minutes or until they test
done. Dates, nuts, raisins or glaced fruit may be sprinkled on top of
batter in bowl when filling muffin cups. This becomes a filling
inside the batter as muffin cups are filled. Muffins are very good
cold. They also may be re-heated or frozen after baking.
Servings: 1 servings
Bran Muffins 2 Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Muffin
The History of Recipes
We can track the history of meal recipes way back into the far past, at least as far as early Egypt, and maybe further still. Interesting though that maybe, in the main part, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered, according to food historians are some ancient tablets in Sumerian which describe 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 anyone who tried it feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius created a few scripts which described recipes prepared by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into starters, main course and dessert, a style of dining still practiced today. This early Roman chef informs us how the Romans made use of a good variety of herbs, including a few that are still present in modern kitchens for example basil, rue and dill. Later, we find two interesting cookery books which appeared in the 14th Century : a book titled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian food that is popular today, but rather descriptions of the types of meals on the menues of the rich people of that period. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from the holy land, including coriander, parsley, basil and rosemary. These new culinary innovations led to an increase in recipe publications, many of which still exist in academic collections. For the decades that followed, the families of Europe tried to serve the most extravagent meals, and consequentially the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and recording the recipes of their peers. By the time we get to the 1900s, cookbooks were increasing in popularity mostly as a result of better eduction, people having more leisure time and having more money to spend. |
We hope you enjoy this Bran Muffins 2 recipe.
