Ingredients
1 1/2 cup flour, sifted
1/4 cup sugar
1/4 cup sugar, brown, packed
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon, ground
1 egg, slightly beaten
1/2 cup oil, vegetable
1/2 cup milk
1/2 cup pecans, chopped
Directions
Sift together flour, sugar, brown sugar, baking powder, salt and
cinnamon into mixing bowl. Combine egg, oil and mil in small bowl;
blend well. Add all at once to dry ingredients, stirring just enough
to moisten. Stir in pecans. Spoon batter into greased 2 1/2-inch
muffin-pan cups, filling each 2/3rds full. Bake in 400 degree F. oven
20 minutes or until golden brown. Serve hot with butter and homemade
jelly or jam. Serving Hint: Match the mood of your mealtime by using
a variety of pretty napkins to line a muffin basket. For a picnic,
choose a red and white checked napkin; for special dinners, use your
finest linen napkins; and for Christmas, of course, a bright red
napkin. Source: Canadian Living magazine
Servings: 4 servings
Pecan Cinnamon Muffins 2 Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin; Nut; Pecan
The History of Recipes
It is quite possible to track the history of recipes far back into the distant past, certainly as far back into history as ancient Egypt, and possibly even further. Interesting though that maybe, in the main part, these old records were just basic hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are some ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes cooked by his fellow Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. Additionally, he recounts how the Roman cooks made use of many different herbs, including a few that will be familiar to modern cooks like thyme, mint and asafoetida. As our culinary historical trip moves to more modern times there were some interesting books dating from the 14th Century - a book titled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are nothing to do with the indian curry that we all know today, but instead recipes for the types of food eaten by the rich and powerful of the period. In the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, such as coriander, parsley, and basil. These new spices and herbs caused a surge in books on cookery, the majority of which are kept safe in private libraries. When we get to the 1900s, cookery publications were greatly in demand due to more people being able to read, people having more free time and a general increase in wealth. The arrival of TV brings us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Pecan Cinnamon Muffins 2 recipe.
