1/2 cup corn meal
1 cup flour
1 tbsp baking powder
1 tsp salt
3/4 cup milk
1 tbsp butter or margarine, melted
Directions
Mix dry ingredients. Add lightly beaten egg, milk and butter. Bake in
muffins tins lined with cupcake papers for 20 minutes at 400F *Be
careful not to overbeat these (or any muffins) aor they will have air
tunnels and pointed tops. Food Exchanges: 1 STARCH/BREAD EXCHANGE +
1/2 FAT EXCHANGE; CAL: 95
Source: Sugar Free...That's me by Judith Majors Brought to you and
yours by Nancy O'Brion and her Meal-Master
Servings: 12 servings
Corn Muffins (Majors) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin
The History of Recipes
We are able to trace the history of `recipes` way back into history, at least as far back into history as early Egypt, and quite possibly further than that. Interesting though that maybe, generally, these old recipes were just simple pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history are a few tablets in ancient 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 making those who drank it feel blissful and exhilarated. During Roman times 25BC a man called Apicius assembled a number of scripts describing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something we still use today. This early Roman chef recounts how the cooks of his times used a wide range of spices and herbs, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. Later, in the 15th century, the Crusaders brought back many foods and spices from Arab cooking, including spices such as basil and rosemary. The introduction of these new herbs and spices prompted an increase in cookery books, most of which are now in private cookery archives. During the succeeding few centuries, the powerful families of Wesstern Europe competed with each other to offer the most extravagent banquests, and as a consequence, chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the nineteenth century the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. By the time we get to the twentieth century, recipe publications were in great demand, as a result of more people being able to read, leisure time and having more money to spend. |
We hope you enjoy this Corn Muffins (Majors) recipe.
