1 cup warm water
3 1/2 cup wheat/oat bran cereal
2 1/2 cup unbleached all-purpose flour
2 1/2 tsp baking soda
1/2 cup butter/margarine, room temp.
1 1/2 cup granulated sugar
2 each large eggs
2 cup butter/sour milk.
Directions
Mix water with 1 cup cereal. Sift flour with baking soda. In a large
bowl, beat butter until creamy. Add sugar 1/2 cup at a time, beating
after each addition. Blend in eggs, one at a time, beating well after
each addition. Scrape sides of bowl often. Stir in flour mixture 1/2
cup at a time, alternating with butter/sour milk, added 1/2 cup at a
time also. Stir in soaked bran and the remaining bran cereal. Cover
and store in refrigerator at least 6 hours before baking. To bake
muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin Cups.
Stir batter gently. Fill each muffin cup with about 1/4 c batter.
Bake about 20 minutes, or until nicely browned. Remove from pan and
serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch
muffins.
Servings: 6 servings
Bran Muffins-In-Waiting Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Muffin
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into the far past, in truth as far back as pharonic Egypt, and maybe further still. Having said that, in the main part, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to experts is a collection of stone tablets in Sumerian which describe the preparation 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 created some documents which described recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, entrees and afters, something we still use today. Aspicius also describes how the ancient Romans used a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example thyme, mint and asafoetida. In the 15th century, people returning from the crusades brought back many spices and herbs from the East, such as coriander, parsley, basil and rosemary. These new foods and spices prompted a surge in cookery books, most of which are now in private cookery archives. Over the next few centuries, the powerful and wealthy houses competed with each other to serve up the most exotic banquets, and as a result cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 1800s the formal cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, trying out, and publishing recipes of the day. By the arrival of the twentieth century, cook books are in high demand, mostly due to increased literacy, people having more free time and disposable income. |
We hope you enjoy this Bran Muffins In Waiting recipe.
