Ingredients
1 cup poppy seeds
1 2/3 cup milk
2/3 cup honey
2/3 cup sunflower oil
2 each eggs
2 cup whole wheat pastry flour
1 cup unbleached white flour
1/2 tsp salt
4 tsp baking powder
Directions
Preheat oven to 375. Heat poppy seeds and 1 1/3 cup milk, bring it
to a boil (I use the microwave to heat it). Let it cool 20 minutes.
Combine cooled poppy seed mixture with the other liquids, including
the remaining milk, and the eggs. In a large bowl, combine the
flours, salt, and baking powder. Add liquids to dry ingredients. Stir
until they are just moist. Fill buttered muffin tins 2/3 full. Bake
20 minutes. FROM: KATHLEEN SHAW (HWGP25A)
Servings: 12 servings
Poppy Seed Muffins *** (Hwgp25a) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin
The History of Recipes
We are able to read the history of meal recipes back into distant history, in truth as far back as the Egypt of the Pharoahs, and maybe further still. In practice though, these, ancient recipes were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which describe 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. As we move into The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by the Romans. In his works, he tells us how the roman meals were split into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the cooks of his times made use of a wide range of aromatic flavors, including many that are still in use today for example basil, mint and parsley. As we move on, we have two books published in the 14th Century ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they are unconnected to the curry that is served today, but instead descriptions of the types of food prepared by the chefs of the rich and powerful. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from the holy lands, including basil and coriander. The introduction of these new tastes was responsible for an eruption in manuscripts on food, the majority of which are kept safe in academic collections. By the advent of the 20th century, recipe books were starting to become popular as a result of better eduction, people having more leisure time and being a little richer. |
We hope you enjoy this Poppy Seed Muffins ___ (Hwgp25a) recipe.
