Ingredients
1 1/4 cup unbleached all-purpose flour
1/2 cup farina (cream of wheat), any style
1/2 cup sugar
1 tbsp baking powder
2 tsp ground cinnamon
1 cup milk
1 large egg, lightly beaten
2 tbsp margarine, melted
1 tsp vanilla extract
1 cup raisins
2 tbsp fruit juice, any flavor
Directions
Combine the flour, cereal, 1/4 cup of sugar, baking powder and
cinnamon in a medium sized bowl and set aside. In a small bowl,
combine the milk, egg, margarine, and vanilla, blending well, then
stir into the dry ingredients, just until all are moistened. Stir in
the raisins. Spoon the mixture into 12 greased 2 1/2-inch muffin pan
cups. Bake at 400 degrees F for 18 to 20 minutes or until a toothpick
inserted in the center comes out clean. Remove from the oven, cool 10
minutes in the pan, then remove from the pan and brush the tops of
the muffins with the fruit juice and roll them in the remaining sugar.
Servings: 12 muffins
Cinnamon Raisin Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit; Muffin
The History of Recipes
It is quite feasible to prove the history of recipes back into history, in fact as far as the ancient Egyptians, and possibly even further. Having said that, in the main part, these old cookbooks were just simple hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to food historians is a series of clay tablets in ancient Sumerian describing 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 drinkers feel `blissful`. During the time of the Romans a roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. He describes how the meals were divided into hors d`oeuvre, main course and dessert, something we still use today. He also tells us how the Roman chefs made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example basil, rue and parsley. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab cooking, including spices such as basil and rosemary. The introduction of these new tastes prompted an increase in recipe manuscripts, many of which still exist in private cookery archives. Over the succeeding few centuries, the rich and powerful families of Europe strove to serve the most exotic meals, and as a consequence, chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing the recipes of their peers. When we get to the 20th century, cookery publications are greatly in demand mostly as a result of more people being able to read, leisure time and having more money to spend. The arrival of TV brings us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Cinnamon Raisin Muffins recipe.
