1 1/2 cup flour
2/3 cup whole wheat flour
1/3 cup rice bran
1 tbsp baking powder
1 tsp cinnamon
1 cup cooked, brown rice
1 1/2 cup dried apricots, diced
1/2 cup raisins
1/2 cup dried prunes
1/4 cup walnuts, chopped
1 cup no fat yogurth
2/3 cup maple syrup
1/4 cup oil
1/4 cup eggsubstitute or
1 egg, lightly beaten
Directions
1. In large bowl combine flours, rice bran, baking powder and
cinnamon. 2. Stir in rice, apricots, raisins, prunes and walnuts. 3.
In a small bowl, whisk together the yogurth, syrup, oil and egg. 4.
Pour over dry ingridients and fold together until just moistened. Do
not overmix. 5. Line 18 muffin cups with paper liners. Divide the
batter amoung cups. 6. Bake at 350 F until edges and tops begin to
brown, about 45 minutes. Out of "Loose Weight Naturally" cookbook.
Typed by Brigitte Sealing, Cyberealm BBS and home of Kook-Net
315-786-1120
Servings: 18 servings
Apricot & Rice Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit; Muffin; Rice
The History of Recipes
Written cooking instructions as a concept can be found far back into antiquity, in fact as far back into recorded history as pharonic Egypt, and quite possibly further than that. Interesting though that is, sadly, these old recipes were just very simple pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to historians is a collection of clay tablets in ancient Sumerian which show 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 `wonderful`. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes enjoyed by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. This early Roman chef describes how the chefs of Roman times made use of a wide range of herbs and spices, including many that are still in use today like bay, mint and dill. In the 15th century, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including coriander, basil and rosemary. These new foods and tastes caused an eruption in manuscripts on cookery, the majority of which still exist in private collections. Over the following few centuries, the powerful and wealthy houses strove to serve the most extravagent meals, and because of this the best cooks and their recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes to help cooks of their time. The revolution that is television gave us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Apricot & Rice Muffins recipe.
