1/3 cup margarine (reduced calorie)
1 cup brown sugar
1/3 cup light molasses
2 egg whites
1 cup pumpkin
1 cup oat bran
1 cup flour
1 tbsp pumkin pie spice
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt (optional)
1/2 cup whole almonds (chopped)
STRUESSEL TOPPING
1/4 cup sugar
1/2 tsp cinnamon
2 tbsp flour
1 tbsp margarine
Directions
Preheat oven to 350 and spray muffin cups with cooking spray. Cream
together magarine, sugar, and molasses. Add egg whites and pumkin.
Add dry ingredients and stir until moistened. Add almonds. Fill
muffin cups 3/4 full. Combine struessel topping ingredients, cutting
in margarine until mixture is crumbly. Sprinkle struessel topping
over muffin batter. Bake for 35-40 minutes until wooden pick comes
out clean.
Servings: 12 servings
Almond-Pumkin Muffins With Struesel Topping Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin; Nut
The History of Recipes
Academics have tracked the existance of recipes far back into the distant past, certainly as far back into recorded history as the Egyptians, and maybe further still. Interesting though that maybe, sadly, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts are a few tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius assembled a number of documents which described recipes cooked by wealthy Romans. In his publication, he describes how the meals were separated into hors d`oeuvres, entrees and dessert, something we still use today. Additionally, he describes how the ancient cooks used a wide range of aromatic flavours, including a few that will be familiar to modern chefs for example basil, mint and dill. Later on, there are two interesting recipe books which were published in the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books are nothing to do with the indian food that is familiar to us all today, but instead descriptions of the types of food eaten by the wealthy. Later on in the 1400s, the Crusaders brought back many new foods and herbs from Arab cuisine, including rosemary and coriander. These new spices and herbs caused a surge in recipe publications, most of which are kept safe in academic collections. For the centuries that followed, the powerful families of Wesstern Europe tried to serve up the most extravagent meals, and because of this the best cooks and their recipe collections were at a premium. Even so, it wasn`t until the 1800s that haute cuisine and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, trying out, and publishing recipes common in their social group. By the time we get to the 20th century, recipe books are starting to become popular mostly as a result of higher levels of literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Almond Pumkin Muffins With Struesel Topping recipe.
