3/4 cup whole wheat flour
1 cup all purpose flour
1 cup wheat bran
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/3 cup dates, chopped
1 egg, lightly beaten
1/4 cup packed brown sugar
2 tbsp vegetable oil
1 cup low-fat milk
1 cup apple, peeled, grated
Directions
In a large bowl combine the whole wheat and all purpose flours, bran,
baking powder, baking soda and cinnamon. Stir in the dates. In another
bowl, bea t the egg with sugar and oil until well mixed, then stir in
the milk and ap ple. Pour into the flour mixture and stir just enough
to moisten, being car eful not to overmix.
Spoon into nonstick or paper-lined medium muffin tins, filling almost
to the top. Bake at 375 degrees (F) for about 20 minutes, or until
firm to the touch.
From the American Institute for Cancer Research's cookbook,
Lighthearted Ev eryday Cooking by Anne Lindsay. This international
bestseller, with more th an 200 recipes for healthier eating, is
available for $16.95 in bookstores nationwide, or by calling
1-800-843-8114.
NOTES : Keeping baked goods low fat and good tasting isn't always
easy, but this recipe does the job. These moist, good-tasting muffins
contain only 11 9 calories and 3 grams of fat per muffin. This recipe
was found on the Web at http://www.aicr.org
Servings: 12 servings
Apple Date Muffins Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit; Muffin
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into the distant past, in fact as far into history as the early Egyptians, and potentially, even further back. Interesting though that maybe, generally, these ancient records were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts are some stone tablets in the Sumerian language 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 those who drank it feel exhilarated and blissful. During the time of the Romans a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Additionally, he describes how the Romans used a wide range of herbs and spices, including a few that will be familiar to modern chefs for example basil, fennel and asafoetida. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including spices like parsley and basil. These new spices and herbs prompted an eruption in manuscripts on cookery, many of which are kept safe in private collections. Over the next few hundred years, the upper classes strove to serve up the most exotic banquets, and because of this the best chefs and their recipe collections became highly prized. Even so, it wasn`t until the 19th century that cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes common in their social group. When we get to the 20th century, cookery books are greatly in demand mostly due to higher levels of literacy, people having increased spare time and disposable income. |
We hope you enjoy this Apple Date Muffins recipe.
