Ingredients
2 cup corn flour or cornmeal (yellow or, blue)
1 cup whole wheat pastry flour
6 oz soft tofu
3 cup water
1/2 tsp salt (sea salt in book)
Directions
Mix flours. Crumble tofu into blender. Add boiled water and salt to
tofu in blender (carefully) and blend until not quite smooth. (Just a
few pulses please). Dont do this in too small blender or without lid
like I did once. The goal is muffins, not 2nd degree burns. Add
immediately to flour and mix well. Spoon into muffin tins or cast
iron stick trays and bake at 400 degrees for about 1/2 hour until
golden brown. She suggests you heat oven first and place oiled muffin
tins in to heat up beforehand to get a "wonderful crust".
Please note, I have to oil the tins because I don't use teflon
products around by birds, but this might work also.....This is not
sweet bread, I serve corn potato chowder with it. The corn sticks are
better!
American Macrobiotic Cuisine recipe book by Meredith McCarty, Turning
Point Publications, Eureka, CA.
Shared by JEAN SAMUEL (RHHN66A)
Servings: 1 servings
Corn Muffins (Samuel) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin
The History of Recipes
Written cooking instructions as a concept can be found way back into antiquity, at least as far as pharonic Egypt, and quite possibly further than that. In practice though, sadly, these early recipes were just simple pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As our culinary historical trip moves to more modern times there were two interesting books which were published in the fourteenth century : one book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian food that is popular today, but rather accounts of the types of meals prepared by the chefs of the nobility of that time. In the 15th century, people returning from the crusades brought us many foods and spices from the holy land, including spices like coriander, parsley, basil and rosemary. These new culinary innovations led to an explosion in recipe manuscripts, many of which still exist in private cookery archives. Over the following few centuries, the rich and powerful families of Wesstern Europe competed with each other to serve up the most extravagent banquests, and consequentially the best chefs and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 19th century that fine cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cookery books were in high demand, as a result of better eduction, people having increased spare time and being a little richer. The arrival of TV brings us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Corn Muffins (Samuel) recipe.
