1 cup all-purpose or unbleached
1 white flour
1 cup oat bran
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon (i used 1 i plan to, increase more)
1/4 tsp ground ginger (i used 1/2
1 tsp )
1/8 tsp salt (i omitted-usual for
1 me)
1 large egg white(i omitted-dumb
1 question but what purpose
1 does it serve?)
1 cup buttermilk (i used 1%-is
1 there a real difference?)
1/4 cup packed light brown sugar
1 large ripe banana, mashed (i used
2 medium)
2 tbsp canola or safflower oil (i
1 used corn oil-mazola)
1 tbsp mild honey, such as clover
1 (i omitted)
1/2 tsp grated orange zest (i
1 omitted-what is it?)
Directions
Preheat the oven to 400. Coat 12 standard muffin tin cups with
nonstick spray(I use large paper muffin cups). In a medium bowl,
combine the flour, oat bran, baking powder, baking soda, cinnamon,
ginger and salt. Mix well. Add the egg white, buttermilk, sugar,
banana, oil, honey and orange zest. Stir just until the dry
ingredients are moistened; do not overmix. Didvide the batter evenly
among the muffin cups. Bake on the center oven rack for 14 to 17
minutes, or until the tops are light brown. Loosen the muffins by
rapping the pan sharply against the edge of the counter. Remove them
immediately to a wire rack. Cool for 10 to 15 minutes before serving.
Servings: 1 servings
Banana & Oat Bran Muffins Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Breakfast; Fruit
The History of Recipes
Recipes as a concept can be observed back into distant history, certainly as far back into history as the early Egyptians, and maybe even further. However, generally, these early records were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to historians are some stone 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 making people feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts detailing recipes enjoyed by the Romans. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, main meal and desserts, something we still use today. Additionally, he describes how the cooks of Roman times made use of a good variety of spices and herbs, including a few you will know like bay, rue and dill. As our culinary historical trip moves to more modern times there are a couple of recipe books dating from the 1300s ; one book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books have no connection with the indian curry that is familiar to us all today, but instead recipes for the types of food eaten by the nobility of those days. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. These new foods and spices led to an explosion in books on cookery, most of which are now in private collections. Over the following few centuries, the wealthy families of Wesstern Europe competed to serve up the most exotic banquets, and because of this chefs and their recipe collections were greatly in demand. Nevertheless, it was during the 19th century that fine cooking and recipe books rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. When we get to the 1900s, recipe publications are highly popular mostly due to higher levels of literacy, increased leisure time and having more money. The arrival of TV brought us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Banana & Oat Bran Muffins recipe.
