Wayne Boatwright wrote:
> On Sun 07 Sep 2008 09:32:32a, Jean B. told us...
>
>> Muffin recipe, please. The old recipes that contain rosewater and
>> various other flavorings are intriguing. I wonder why our
>> extracts and such have become so limited in modern times?
>
> Hope you enjoy these!
>
> 3 cups flour
> 3/4 cup cane sugar
> 1 1/2 T baking powder
> 1 1/2 t salt
> 1/2 cup honey
> 1 1/2 cup milk
> 4 eggs
> 1 t orange zest
> 8 T (1 stick) unsalted butter, melted
> 1 cup dried currents
> 2-3 tablespoons rosewater (I often use more)
>
> Begin by soaking the dried currants in the rosewater overnight.
>
> Preheat the oven to 375F. If not using quick release spray, use a bit of
> butter to grease the sides of the muffin tin.
>
> Sift the flour, sugar, baking powder and salt together into a bowl and set
> aside.
>
> In another bowl (if you are using a mixer, use that bowl), combine the
> eggs, vanilla, honey, orange zest and milk, and whisk for about a minute.
> Add the dry ingredients and mix on low for about 2 minutes or until the dry
> ingredients are just incorporated. Don’t over mix.
>
> Start slowly drizzling in the butter, continuing to slowly mix. When all
> the butter is well incorporated (no visible butter streaks), fold in
> currants and any remaining rosewater with rubber spatula.
>
> Fill each cup of the muffin tin to the top, carefully wiping off any
> spillage from the top of the pan. Place in the middle rack of the oven, and
> bake for about 25 minutes, or until golden brown and a skewer inserted into
> the middle of the middle muffin comes out clean.
>
> Allow to cool in the pan for about 5 minutes, and then gently loosen the
> sides with a knife or fork, and turn the whole pan over to remove the
> muffins. Allow them to cool a few more minutes on a wire rack.
>
>
>
Thanks, Wayne. Those sound VERY interesting. When I take a break
from LCing, I'll give them a try. Does this recipe have a name?
Is it old?

--
Jean B.