Ingredients
1/3 cup unbleached flour
1/3 cup yellow cornmeal
2 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 each large beaten egg
1/4 cup milk
4 tsp cooking oil
1 yellow corn meal
Directions
In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar,
baking powder, and salt. Make a well in the center of the dry
ingredients. Stir together beaten egg, milk and cooking oil. Add all
at once to the dry ingredients, stirring just till moistened. Line
four 6-oz custard cups with paper baking cups. Fill 2/3rds full.
Sprinkle a little additional cornmeal atop muffins. Micro-cook,
uncovered, on 100% power about 1 1/2 minutes or till done,
rearranging twice. (When done, the surface may appear moist but a
wooden pick inserted near the center should come out clean.)
Servings: 2 servings
Corn Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into ancient history, in fact as far back as pharonic Egypt, and maybe further still. However, generally, these old records were just basic hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe found, according to experts in ancient history is a collection of clay 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 drank it feel blissful and exhilarated. Progressing into The time of the romans around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes cooked by the Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, main meal and afters, a very modern way of dining. He also tells us how the ancient cooks were skilled in the use of many different aromatic flavors, including a few you will know like basil, mint and asafoetida. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including parsley and basil. These new foods and spices was responsible for an eruption in manuscripts on cookery, the majority of which are now in private cookery archives. By the time we get to the twentieth century, recipe books were greatly in demand as a result of increased literacy, people having more leisure time and a general increase in wealth. Like it or not, the introduction of TV brought us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Corn Muffins recipe.
