1/2 cup pitted prunes
2 tbsp water
1 2/3 cup unbleached all-purpose flour
1/2 cup old-fashioned oatmeal
1/2 cup brown sugar, firmly packed
1 tbsp baking powder
1/4 tsp salt, optional
1 1/2 tsp ground cinnamon
1/2 cup skim milk
1/4 cup maple syrup
2 egg whites, .
1 cup chopped apples
Directions
1. Preheat oven to 375 degrees 2. Place prunes and water in a food
processor or blender and puree. 3. Combine flour, oats, brown sugar,
baking powder, salt if using and cinnamon in a bowl. 4. In a seperate
bowl, beat together the prune puree, milk, maple syrup, egg whites
and apples. 5. Stir the we ingredients into the dry ingredients until
the dry ingredients are moistened. 6. Transfer batter to nonstick or
paper lined muffin cups, or to muffin cups lightly sprayed with
vegtable cooking spray. Bake 20-30min until muffin tops are lightly
browned and a wooden toothpick inserted into the middle of a muffin
comes out clean.
NOTE: You can substitute 1/3 cup commercially prepared pureed
prunebaby food of prune butter(found in jam & jelly of baking section
of your supermarket for the prune puree) the baby food prune jars you
will need 2 2/2 oz jars and the prune butter will add extra cal sue
to the added sugars in the mixture. I used the baby food prunes and
it worked quite well.
Nutrition (per serving): 144 calories Total Fat 0 g (3% of
calories) Source: 500 Fat-Free Recipes By Sarah Schlesinger
Page(s): 43 Date Published: 1994 A complete guide to Reducing the fat
in your diet. :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
Servings: 12 servings
Apple Oat Muffins (Ovo Lacto) Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit; Muffin
The History of Recipes
Experts have tracked the existance of recipes way back into distant history, in fact as far into history as the early Egyptians, and maybe even further. Interesting though that is, sadly, these old cook books were just simple hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to academics are some tablets in ancient Sumerian which show 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 anyone who tried it feel blissful and exhilarated. Later on, in Roman times 25BC a roman called Apicius assembled a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius also informs us how the ancient cooks used a wide range of aromatic flavors, including a few you will know for example basil, rue and dill. As we move on, there were two interesting cookery books dating from the 14th Century : a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these are unconnected to the indian curry that we all know today, but instead accounts of the types of food prepared for the wealthy. Later, in the fifteenth century, people returning from the crusades brought us many new spices and herbs from Arab cooking, such as parsley, basil and rosemary. These new herbs and spices prompted an eruption in books on cookery, most of which are kept safe in private libraries. By the time we get to the 1900s, cookery publications are increasing in popularity mostly due to more people being able to read, more free time and a general increase in wealth. |
We hope you enjoy this Apple Oat Muffins (Ovo Lacto) recipe.
