2 1/4 cup whole bran
1 cup buttermilk
1/3 cup dark molasses
1/4 cup firm packed dark brown sugar
1 cup sifted all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup dark seedless raisins (opt)
1 egg, slightly beaten
1/4 cup vegetable shortening, melted
Directions
1. Mix bran, buttermilk, molasses and brown sugar in a small bowl, let
stand until all liquid is absorbed. 2. Sift flour, baking powder,
baking soda and salt into large bowl. Stir in raisins, if desired. 3.
Stir egg and melted shortening into bran mixture. Add bran-egg
mixture all at once into flour mixture. Stir lightly with a fork
until evenly moist. 4. Spoon batter into heat-resistant plastic
coffee cup holders that have been lined with paper muffin liners.
Fill muffin cups 1/2 full. 5. Place 6 muffins at a time around the
outside edge of the turn- table, leaving the center of the turntable
empty. Heat, uncovered, in Microwave Oven 3 minutes, or until muffins
test done with a toothpick. 6. Repeat with remaining muffin batter.
Makes 12 muffins
Servings: 6 servings
Bran Muffins Ii Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Muffin
The History of Recipes
We can track the history of `recipes` far back into the far past, at least as far back into recorded history as the Egyptians, and maybe further still. In practice though, in the main part, these old recipes were just very basic hieroglyphic or cunieform instructions for meal preparation.
Later on, in Roman times 25BC a man called Apicius compiled a few documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, main course and dessert, a style of dining still practiced today. This early Roman chef tells us how the Roman chefs were skilled in the use of a wide range of spices, including a few that will be familiar to modern chefs for example bay, fennel and asafoetida. During the succeeding few hundred years, the wealthy families of the West strove to offer the most exotic banquets, and as a result chefs and their recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and publishing recipes common in their social group. Like it or not, the introduction of television brought us TV chefs 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 massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Bran Muffins Ii recipe.
