1 1/2 cup 100% bran cereal
1 cup skim milk
1 egg -- slightly beaten
1/2 cup unsweetened applesauce
2 1/2 tbsp butter or margarine --
1 melted
1 cup all-purpose flour
2 1/2 tsp baking powder
1/4 cup brown sugar
Directions
Preheat oven to 400F. In a large bowl, combine cereal and milk. Set
aside. In another bowl, combine egg, applesauce and melted butter.
Stir into the cereal mixture. Add the dry ingredients, stirring until
just blended. Spray a muffin tin with cooking spray or line with
baking cups. Fill each cup 3/4 full. Bake at 400F for 15 minutes or
until nicely browned on top. Makes 12 muffins. Per Muffin: 117 cals,
23mg chol, 4gm dietary fiber, 2.5gm fat,
238 mg sodium
Recipe By :
From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denn
Servings: 12 servings
Applesauce-Bran Muffins (Lf) Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Bread; Breads; Breakfast
The History of Recipes
It is actually possible to track the history of recipes far back into the distant past, certainly as far into history as early Egypt, and possibly even further. Interesting though that is, mostly, these ancient recipes were just very basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to food historians is a series of clay tablets in Sumerian which describe the preparation 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 `blissful`. Progressing into The time of the roman empire 25BC a man called Apicius compiled a collection of scripts describing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, a style of dining still practiced today. He also tells us how the early Romans made use of a good variety of spices, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. Later on, there are some recipe books from the 14th Century : one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are not about the indian food that is popular today, but rather descriptions of the types of meals prepared by the chefs of the upper classes of the period. Later on in the 1400s, the Crusaders brought back many foods, spices and herbs from middle-east cuisine, such as basil and rosemary. The introduction of these new culinary ideas prompted a torrent in recipe manuscripts, many of which still exist in private collections. The introduction of the TV brought us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Applesauce Bran Muffins (Lf) recipe.
