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
Food historians have proved the existence of recipes far back into antiquity, certainly as far back as the Egyptians, and maybe even further. However, these, ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which show 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 drank it feel wonderful and blissful. Later on, in The time of the romans 25BC a man called Apicius created a number of scripts detailing recipes cooked by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Additionally, he describes how the ancient cooks made use of a wide range of herbs, including a few that are still present in modern kitchens for example bay, fennel and parsley. Moving our culinary historical trip onwards, we have some recipe books from the fourteenth century : one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian food that appears on menues today, but instead accounts of the types of food on the tables of the rich and powerful of the time. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas caused an eruption in publications on food, some of which are kept safe in private cookery archives. When we get to the 20th century, cooking publications were in great demand, due to better eduction, people having increased spare time and being a little richer. The TV revolution brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Orange Cranberry Muffins recipe.
