1 cup all purpose flour
1 cup oat bran
1/4 cup packed brown sugar
4 tsp baking powder
1 tsp ground cinnamon or pumpkin
1 pie spice
1/2 cup unsweetened applesauce
1/2 cup water
1/4 cup vegetable oil
2 large egg whites
Directions
Place flour, oat bran, brown sugar, baking powder, and cinnamon or
pumpkin pie spice in bowl and mix well at low speed. In a separate
bowl combine the applesauce, water, oil, and egg whites and beat with
a fork to blend. Add applesauce mixture to flour mixture and mix at
medium speed only until all flour is moistened. Grease muffin tins
with margarine or line with paper cups. Fill muffin tins 1/2 full
and bake at 400 F for about 20 minutes, or until muffins are browned
and spring back when touched in the center. Serve hot, if possible.
Servings: 12 servings
Applesauce Oat Bran Muffins Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Bread; Breads; Breakfast
The History of Recipes
Written cooking instructions as an idea can be traced way back into history, in truth as far back into recorded history as pharonic Egypt, and maybe further still. However, generally, these old recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to academics are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few documents describing recipes prepared by the Romans. He describes how the meals were divided into hors d`oeuvre, main meal and afters, something we still use today. He also tells us how the Roman chefs used many spices and herbs, including a few that are still present in modern kitchens like bay, rue and asafoetida. As we move on, there were a couple of interesting books which were published in the fourteenth century ; a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that is familiar to us all today, but instead descriptions of the types of food served to the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from the East, including basil and coriander. The introduction of these new tastes prompted an eruption in manuscripts on cooking, most of which are kept safe in private collections. By the time we get to the 1900s, cookery publications are in great demand, mostly as a result of increased literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Applesauce Oat Bran Muffins recipe.
