1 orange (i use a large navel
1 _orange with thick rind)
3/4 cup dried cranberries
1 egg
3/4 cup milk
2/3 cup vegetable oil
1 1/2 cup flour
2 1/2 tbsp flour
1 cup sugar
2 tbsp sugar
1 1/8 tsp baking powder
3/4 tsp salt
Directions
The night before: Grate the orange rind. Squeeze the juice from the
orange. Mix the rind, juice, and cranberries in a bowl and
refrigerate overnight.
The next day: Preheat oven to 400 degrees. Mix the egg, milk and
vegetable oil in a small bowl. Sift together the flour, sugar, baking
powder, and salt in a large bowl. Add the cranberries (with the juice
and rind) to the flour mixture. Add the liquid mixture to the dry
mixture. The batter will be runnier than most muffin batters -- but
that's the way it should be. Fill 12 greased muffin cups (or use foil
baking cups to line the muffin cups) with the batter and bake for
25 minutes.
These muffins are very moist and tasty. The rather strange
measurements of flour and sugar are the result of my reducing the end
result from 4 dozen muffins to
1 dozen.
From: April Roche Date: 11-02-93 From: Nancy
Coleman Date: 08-28-94
Servings: 12 servings
Orange Cranberry Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cranberry; Fruit; Muffin
The History of Recipes
Written cooking instructions as an idea can be observed back into distant history, at least as far as the early Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these old cook books were just very simple hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history are a few clay tablets in Sumerian describing 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 exhilarated. Progressing into Roman times 25BC a man called Apicius compiled a number of scripts describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the chefs of Roman times used many herbs and spices, including a few that are still present in modern kitchens like basil, fennel and parsley. Continuing our culinary historical journey, there are two interesting books dating from the fourteenth century ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian food that is served today, but rather accounts of the types of meals on the tables of the rich and wealthy people of the period. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab countries, including rosemary and coriander. These new spices and herbs prompted an eruption in recipe publications, some of which still exist in private cookery archives. When we get to the twentieth century, recipe publications are in high demand, due to more people being able to read, more leisure time and a general increase in wealth. |
We hope you enjoy this Orange Cranberry Muffins recipe.
