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
Written cooking instructions as an idea can be found far back into ancient history, in fact as far back into history as the early Egyptians, and potentially, even further back. Having said that, generally, these early recipes were just very basic hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to academics is a collection of clay tablets in ancient Sumerian which recount 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 exhilarated and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into starters, main course and dessert, a very modern way of dining. Additionally, he tells us how the Roman chefs made use of a good variety of herbs and spices, including some that we all recognise for example bay, fennel and asafoetida. Moving our culinary historical trip onwards, there were some books dating from the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they are not about the indian food that we all know today, but rather descriptions of the types of meals enjoyed by the rich and wealthy people of the time. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including spices like coriander, basil and rosemary. The introduction of these new foods and spices was responsible for an increase in recipe manuscripts, the majority of which still exist in academic collections. Over the next few hundred years, the rich and powerful families of the West strove to serve the best banquets, and consequentially the best chefs and their recipes were much in demand. Nevertheless, it was during the nineteenth century that fine cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and recording recipes of the day. When we get to the 1900s, cookery books were greatly in demand due to better eduction, people having increased spare time and having more disposable income. The arrival of TV gave us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Applesauce Bran Muffins (Lf) recipe.
