1 1/2 cup ripe banana, mashed (about 3 large ban
2 tsp baking powder
1/2 tsp baking soda
2 egg whites
1/2 tsp salt
1/2 cup light brown sugar, plus
2 tbsp light brown sugar
1/2 cup oat bran
1 tsp ground ginger
1 tbsp margarine, melted
1/4 cup crystallized ginger finely chopped
1 tsp vanilla extract
1 peel of 1 lemon grated
1/4 cup golden raisins
3/4 cup all-purpose flour
1 tbsp powdered sugar
3/4 cup whole-wheat flour
1 tbsp lemon juice
Directions
1. Spray muffin tins with a nonstick vegetable cooking spray; set
aside.
2. With an electric mixer on medium-low speed combine the banana,
egg whites, brown sugar, melted margarine, vanilla and lemon peel.
3. Sift together the all-purpose flour, whole-wheat flour, baking
powder, soda, salt and ground ginger. Stir in the oat bran. Slowly
add to the banana mixture, beating just to blend. Stir in the
crystallized ginger and raisins 4. Spoon into the prepared muffin
tins and bake in a preheated 375-degree oven 20 minutes or until the
muffins test done. Remove the muffins from the tins and place on a
cooling rack.
5. Stir together the powdered sugar and lemon juice to make a glaze.
Immediately brush over the hot muffins. Let cool a few minutes before
serving.
Servings: 10 servings
Banana-Ginger Bran Muffins Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Breakfast; Fruit
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into history, at least as far into history as early Egypt, and possibly even further. Interesting though that maybe, generally, these early cook books were just basic hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to academics is a series of clay tablets in ancient 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 exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius compiled a collection of scripts detailing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into starters, entrees and dessert, a style of dining still practiced today. Additionally, he tells us how the ancient chefs made use of a wide range of aromatic flavours, including some familiar names such as thyme, fennel and parsley. Moving on, there were two recipe books which appeared in the 1300s : a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, they have no connection with the indian food that is popular today, but instead descriptions of the types of food prepared by the chefs of the upper classes of that time. Later, in the 15th century, knights returning from the crusades brought back many foods and herbs from the holy lands, including spices such as parsley, basil and rosemary. These new spices and herbs was responsible for an outbreak in publications on food, many of which are kept safe in academic collections. The revolution that is television brings us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Banana Ginger Bran Muffins recipe.
