Ingredients
2 cup all-purpose flour
2 cup yellow cornmeal
1 cup dry milk powder
1/4 cup sugar
2 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
2 2/3 cup water
1/2 cup butter ormargarine, melted
2 eggs, beaten 1 tablespoon lemon jui, ce honey butter:
2 tbsp honey
1/2 cup butter, softened (no substitutes)
Directions
In a bowl, combine flour, cornmeal, milk powder, sugar, baking
powder, salt and baking soda. Add water, butter, eggs and lemon
juice; stir until dry ingredients are moistened. Spoon into 24
greased muffin cups. Bake at 425! for 13-15 minutes. In a small
mixing bowl, beat together honey and softened butter. Serve with the
muffins. Yield: 2 dozen.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Corn Muffins With Honey Butter Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin
The History of Recipes
We are able to follow the history of `recipes` way back into ancient history, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further than that. However, mostly, these early recipes were just simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts is a collection of clay tablets in Sumerian 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 making people feel `blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius compiled some scripts detailing recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the early Romans used many different aromatic flavors, including a few you will know for example basil, mint and parsley. As we move on, we have a couple of recipe books published in the 14th Century ; a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these have no connection with the indian food that is served today, but rather accounts of the types of food on the tables of the rich people of that time. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from Arab cooking, such as rosemary and coriander. These new herbs and spices caused an explosion in recipe publications, the majority of which are now in private cookery archives. By the advent of the 20th century, recipe books were highly popular as a result of more people being able to read, people having more spare time and disposable income. The revolution that is television brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Corn Muffins With Honey Butter recipe.
