Today (19th December, 2018) is...
Oatmeal Muffin Day
Oatmeal Muffins, a combination of food that make oatmeal jealous of itself. To find the history of this delectable breakfast, we must delve deep into the oven for the tasty past of the day that is Oatmeal Muffin Day!
History of Oatmeal Muffin Day
While muffins have been a staple for quite a few centuries, starting with English style muffins which are yeast raised and cooked on a griddle, and have been dated back to the 10th or 11th century in Wales. American style muffins are known as quick bread muffins, which are made in individual molds. Quick bread muffins were not developed until close to the end of the 18th century, where pearlash, a refined form of potash, was discovered.
In the very first American Cookbook titled American Cookery, author Amelia Simmons published recipes using pearlash, and in 1792 we exported eight thousand tons to Europe. Baking powder was not developed commercially available until 1857. Quick bread muffins really need to be baked in molds because they are created with a batter instead of a dough. While there is not much history for the Oatmeal Muffin, there are plenty of recipes for it that all vary ingredients.
How to celebrate Oatmeal Muffin Day
Celebrating Oatmeal Muffin Day is easy, if you follow the recipe above, you can make a batch of Oatmeal Muffins for the whole family to enjoy in the mornings with some coffee and hot cocoa.
Ready to get baking? Here’s a recipe for you to knock out for a fresh hot treat to start your morning!
One Cup of milk
One Cup of Quick Cooking Oats
1/4 Cup of vegetable oil
One cup of all-purpose flour
1/4 cup of white sugar
Two teaspoons of baking powder
1/2 teaspoon of salt
Now for the instructions!
Preheat oven to 425 degrees Fahrenheit
Grease muffin cups or line with paper muffin liners
In a small bowl, combine the milk and oats; let soak for 15 minutes
In a separate bowl, beat together the egg and oil; then slowly stir in the oatmeal mixture.
In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined.
Spoon batter into prepared muffin cups until the cups are 2/3 of the way full.
Bake in preheated oven for twenty to twenty five minutes, until a toothpick inserted into the center of a muffin comes out clean.
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