3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp baking soda
1 dash salt, nutmeg, & cloves
1/3 cup instant nonfat dry milk powd
2 tbsp plus 2 tsp. margarine
1 tbsp plus 1 tsp. fimrly packed
1 brown sugar
1 large egg, separated
2 sm. pared, grated applies
2 tbsp raisins
1 tbsp plus 1 tsp. frz. concen.
1 apple juice (no sugar added)
1 grated orange peel
1 dash cream of tartar
Directions
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: 4 servings
Apple-Orange Spice Muffins Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit; Muffin
The History of Recipes
Written recipes as an idea can be observed far back into the distant past, in truth as far back into history as the early Egyptians, and quite possibly further than that. In practice though, these, ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to historians are some ancient tablets in the Sumerian language which recount the making 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 exhilarated and blissful. Much later, in Roman times a roman called Apicius created a few documents which described recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were split into appetizers, entrees and desserts, a style of dining still practiced today. He also describes how the Roman cooks used a wide range of spices, including a few that are still present in modern kitchens like basil, mint and parsley. Later on, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, including spices like parsley and basil. The introduction of these new culinary ideas led to a surge in books on cookery, many of which still exist in private collections. Over the succeeding few hundred years, the upper classes tried to serve the best banquets, and because of this the best chefs and their recipe collections were greatly in demand. However, it was during the 1800s that cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, testing, and recording recipes to help cooks of their time. When we get to the twentieth century, cookbooks were increasing in popularity due to higher levels of literacy, people having increased spare time and having more money. |
We hope you enjoy this Apple Orange Spice Muffins recipe.
