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
Food historians have tracked the existence of recipes far back into distant history, at least as far back into recorded history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, generally, these old cook books were just simple pictorial recipes for meal preparation.
As we move into The time of the roman empire 25BC a roman called Apicius created some scripts describing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the roman meals were split into appetizers, main meal and desserts, something we still use today. He also tells us how the ancient Romans were skilled in the use of a wide range of herbs and spices, including some that we all recognise such as bay, fennel and parsley. In the 15th century, people returning from the crusades brought back many spices and herbs from middle-east cuisine, including spices like parsley and basil. These new spices and herbs created an explosion in recipe books, most of which are kept safe in academic collections. By the arrival of the twentieth century, cookbooks are in high demand, mostly due to higher levels of literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Banana & Oat Bran Muffins recipe.
