1 no ingredients
Directions
3/4 c flour
1 1/2 t baking powder
1/2 t cinnamon
1/4 t baking soda
1 dash salt
1/3 c instant nonfat dry milk
2 T margarine
1 T brown sugar
1 large egg
2 apple
2 T raisins -------------------------Plus 1 tsp. frozen.
concentrate-------------------
1 T apple juice
1 orange peel
1 dash cream of tartar
Preheat oven to 375 degrees F. Into small bowl sift together flour,
baking powder, cinnamon, baking soda, salt, nutmeg and cloves; stir
in milk powder and set aside. In mixing bowl cream margarine with
sugar; add egg yolk and, using electric mixer on medium speed, beat
until thick and creamy. Add apples, raisins, juice, and orange peel
and stir to combine; add flour mixture and beat until well blended.
In separate bowl, using clean beaters and mixer on high speed, beat
egg white with cream of tartar until stiff but not dry; fold into
batter. Spray eight 2 1/2 inch diameter nonstick muffin pan cups with
nonstick cooking spray; spoon 1/8 of batter into each sprayed cup
(each will be about 2/3 full) and partially fill remaining cups with
water (this will prevent pan from burning and/or warping). Bake 20 to
25 minutes (until cake tester, inserted in center, comes out clean).
Remove pan from oven and carefully drain off water (remember, it will
be boiling hot); remove muffins to wire rack and let cool. Makes 4
servings of 2 MUFFINS EACH!
Servings: 12 servings
Apple Orange Spice Muffins (Ww) Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit; Muffin
The History of Recipes
We are able to trace the history of meal recipes far back into the far past, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, these, old recipes were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to food historians is a series of stone 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 those who drank it feel `blissful`. As we move into Roman times 25BC a roman called Apicius created some documents detailing recipes enjoyed by the Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and afters, something that is very familiar to us today. This early Roman chef tells us how the cooks of his times used many different spices and herbs, including many that are still in use today such as bay, rue and asafoetida. As we move on, we find a couple of recipe books published in the 14th Century : a book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the curry that appears on menues today, but rather recipes for the types of food on the menues of the nobility of that period. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the Middle-East, such as basil and rosemary. These new culinary innovations created an outbreak in manuscripts on food, some of which still exist in private libraries. By the advent of the 20th century, cookbooks are highly popular as a result of increased literacy, people having more free time and having more money to spend. |
We hope you enjoy this Apple Orange Spice Muffins (Ww) recipe.
