4 medium very ripe bananas
1 cup whole wheat flour
1 cup unprocessed bran
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup fatfree yogurt, unflavored
2 egg whites (or egg replacer
1 for 1egg)
1/4 cup brown sugar
1/2 tsp cinnamon (or more)
Directions
Liquify bananas in a blender or food processor and add the yogurt and
egg whites. Mix the dry ingredients, then add the liquid. Mix just
till moistened. Spoon into sprayed (or non-stick) muffin tins. Bake
in a preheated 400 degree oven for about 25 minutes. (Use the
toothpick test.) Makes 12-14.
Posted by Annice Grinberg
Fatfree Dig. Vol. 12 Iss. 13 Nov. 14, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Banana Bran Muffins (Ovo Lacto Ff) Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Breakfast; Fruit
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions back into the distant past, in truth as far as early Egypt, and possibly even further than that. Interesting though that is, in the main part, these ancient records were just primitive pictorial recipes for preparing food.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian 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 anyone who tried it feel wonderful and blissful. Progressing into Roman times around 25BC a man called Apicius assembled a number of documents which described recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Additionally, he informs us how the early Romans made use of a wide range of spices and herbs, including a few that are still present in modern kitchens such as basil, rue and asafoetida. Later on in the 1400s, the Crusaders brought back many new foods and herbs from the holy lands, such as coriander, parsley, basil and rosemary. These new foods and tastes prompted an increase in books on cooking, many of which are kept safe in private collections. For the centuries that followed, the powerful families of Wesstern Europe tried to lay on the most extravagent meals, and consequentially cooks and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century that fine cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. By the advent of the 20th century, cook books are greatly in demand mostly due to more people being able to read, more free time and disposable income. The revolution that is television gave us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on this web site. |
We hope you enjoy this Banana Bran Muffins (Ovo Lacto Ff) recipe.
