Ingredients
JUDI M. PHELPS
3 cup all-purpose flour
1 1/4 cup sugar
2 tsp baking powder
1 1/4 cup milk
3/4 cup vegetable oil
2 large eggs
4 tsp orange peel, grated
1 package semisweet chocolate chips 12 oz. si, ze
Directions
Preheat oven to 350 degrees F. Line 1/2-cup muffin cups with foil
liners. Combine flour, sugar, and baking powder in large bowl. Make
well in center of flour mixture. In another bowl, mix milk, oil,
eggs, and orange peel. Stir milk mixture into dry ingredients
(mixture will be lumpy). Add chocolate chips to batter. Divide batter
among muffin cups. Bake muffins until tester inserted into center
comes out clean, about 20 minutes. Transfer muffins to rack. Serve
warm or at room temperature. Source: Bon Appetit, September 1993.
Shared and MM by Judi M. Phelps jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Servings: 18 muffins
Chocolate Chip & Orange Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert; Fruit
The History of Recipes
Academics have traced the existance of recipes back into distant history, in truth as far back into history as pharonic Egypt, and maybe further still. Interesting though that is, these, ancient recipes were just very simple hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language 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 those who drank it feel blissful. During Roman times around 25BC a man called Apicius compiled some documents which described recipes enjoyed by wealthy roman citizens. In his works, he describes how the roman meals were separated into hors d`oeuvre, main course and afters, a very modern way of dining. This early Roman chef recounts how the early Romans were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example basil, fennel and dill. As our culinary historical trip moves on a few more years we have a couple of interesting cookery books which were published in the 14th Century - one book titled `Forme of Cury`, and another named `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 prepared by the chefs of the nobility of those days. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from the Middle-East, including coriander, basil and rosemary. These new herbs and spices was responsible for an outbreak in recipe books, some of which still exist in private collections. During the succeeding few centuries, the upper-class families of the West competed to offer the most exotic meals, and consequentially the best chefs and their collection of recipes were highly sought after. Nevertheless, it was during the 1800s that cookery and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, testing, and writing down recipes to help cooks of their time. By the time we get to the twentieth century, cookery publications are in great demand, mostly as a result of better eduction, people having increased leisure time and being a little richer. Like it or not, the introduction of TV brings us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Chocolate Chip & Orange Muffins recipe.
