2 cup unbleached flour
1/4 cup wheat germ (opt)
1 tbsp apple pie spice or 1ts each of cinn, amon, allspice and
2 tsp baking powder
1/4 tsp salt
1/2 cup honey
2 jars (4oz) strained carrots or 1 cn, (16oz) pumpkin pur
2/3 cup applesauce
2 tbsp vegetable oil
2 eggs, lightly beaten
1 vegetable oil spray
Directions
Preheat oven to 425 degrees. Stir together flour, wheat germ, spices,
baking powder and salt in a large bowl. Set aside. Stir together
honey, carrots or pumpkin, applesauce, vegetable oil and eggs in
second bowl. Stir wet ingredients into dry, mixing until completely
moistened. Do not over beat. Coat mini-muffi pans with vegetable oil
spray and spoon in batter. Bake for 1-to14 minutes, until muffins
will spring back when touched.
Nutritional info per serving: 56 cal; 1.1g fat (18%), 1.1g pro, 10.4g
carb
Formatted 7/10/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)
Servings: 3 dozen
Applesauce Surprise Mini-Muffins Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Bread; Breads; Fruit
The History of Recipes
Food historians have traced the existence of recipes back into the distant past, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, in the main part, these old recipes were just very basic pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which describe 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 drinkers feel exhilarated. As we move into The time of the roman empire 25BC a man called Apicius assembled a number of documents detailing recipes cooked by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, something we still use today. He also recounts how the Roman chefs made use of a wide range of herbs, including a few that will be familiar to modern chefs for example basil, fennel and dill. As our culinary historical trip moves on a few more years there are two recipe books published in the fourteenth century : one book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are not about the indian food that is familiar to us all today, but rather accounts of the types of meals prepared by the chefs of the rich and wealthy people of the time. In the fifteenth century, the Crusaders brought back many foods and spices from the Middle-East, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices caused an outbreak in books on cooking, the majority of which are kept safe in private libraries. By the time we get to the 1900s, cookery books were greatly in demand mostly due to more people being able to read, more leisure time and having more money to spend. The arrival of television gave us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access thousands of recipes like those on our web site. |
We hope you enjoy this Applesauce Surprise Mini Muffins recipe.
