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 an idea can be found back into the far past, in fact as far back into recorded history as the ancient Egyptians, and potentially, even further back. In practice though, mostly, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts are a few tablets in Sumerian which describe the baking 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 wonderful and blissful. As we move into The time of the roman empire around 25BC a man called Apicius created a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the ancient cooks used a wide range of herbs, including a few that will be familiar to modern cooks such as bay, fennel and dill. In the 15th century, knights returning from the crusades brought us many new spices and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new tastes led to a surge in recipe books, the majority of which are now in private cookery archives. Over the next few hundred years, the rich families of the West strove to serve the most exotic banquets, and because of this the best chefs and their recipes became highly prized. Notwithstanding that, it was during the 1800s that cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, cooking publications were starting to become popular mostly due to higher levels of literacy, people having increased spare time and disposable income. |
We hope you enjoy this Apricot & Rice Muffins recipe.
