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 are able to follow the history of written recipes way back into the distant past, in fact as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that is, mostly, these old cook books were just very simple pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to food historians is a collection of ancient tablets in Sumerian which describe 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 wonderful and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a few documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Aspicius also recounts how the ancient chefs made use of a wide range of spices and herbs, including a few that will be familiar to modern cooks for example basil, fennel and dill. During the following few hundred years, the powerful families of the West strove to serve the most exotic banquets, and as a result chefs and their recipes could command a high salary. However, it wasn`t until the 1800s that cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing recipes of the day. By the time we get to the 1900s, recipe books are starting to become popular mostly due to increased literacy, more spare time and having more money to spend. |
We hope you enjoy this Bran Muffins 2 recipe.
