Ingredients
STREUSEL
1/4 cup flour
1/4 cup brown sugar, firmly packed
2 tbsp margarine or butter
MUFFINS
2 cup flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sour cream
1/2 cup margarine or butter, melted
1/4 cup milk
1 tbsp vanilla
1 egg
1/2 cup macadamia nuts, chopped
1/2 cup miniature semi-sweet choc.
1 ; chips
Directions
Heat oven to 375 degrees F. Grease 18 muffin cups or line with paper
baking cups. In small bowl, combine 1/4 cup flour and brown sugar;
blend well. Using pastry blender or fork, cut in 2 tablespoons
margarine until mixture resembles coarse crumbs. Set aside. Lightly
spoon flour into measuring cup; level off. In large bowl, combine 2
cups flour, sugar, baking powder, baking soda, and salt; blend well.
Add sour cream, 1/2 cup margarine, milk, vanilla, and egg; stir just
until dry ingredients are moistened. Fold in macadamia nuts and
chocolate chips. Fill greased muffin cups 3/4 full. Sprinkle each
with 1 1/2 teaspoonfuls streusel mixture. Bake at 375 degrees for 18
to 20 minutes or until toothpick inserted in center comes out clean.
Remove from muffin cups immediately. Serve warm.
HIGH ALTITUDE: Above 3500 feet: Increase flour to 2 cups plus 2
tablespoons. Bake as directed.
Source: The Pillsbury Chocolate Lover's Cookbook
Servings: 18 muffins
Chocolate Chip Macadamia Nut Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert; Muffin
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into ancient history, at least as far back as the ancient Egyptians, and maybe further still. However, mostly, these old cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to academics are a few tablets in ancient Sumerian describing the baking 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 wonderful and blissful. As we move into Roman times around 25BC a man called Apicius created some documents detailing recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, entrees and dessert, something we still use today. Additionally, he recounts how the Roman chefs were skilled in the use of a good variety of herbs and spices, including a few that are still present in modern kitchens like basil, rue and parsley. As our culinary historical trip moves on a few more years we have two books which appeared in the fourteenth century : one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these are unconnected to the curry that we all know today, but rather accounts of the types of meals eaten by the nobility of that time. In the fifteenth century, knights returning from the crusades brought us many new foods and herbs from Arab cooking, including spices like parsley, basil and rosemary. The introduction of these new culinary ideas prompted an eruption in publications on food, the majority of which still exist in private cookery archives. By the arrival of the 20th century, cooking publications were starting to become popular mostly as a result of more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Chocolate Chip Macadamia Nut Muffins recipe.
