1 1/2 cup Flour, Sifted
3 tsp Baking Powder
1/2 tsp Salt
1 Egg, well beaten
1/2 cup Milk, or Skim
1 tsp Sucaryl Solution
3 tsp Margarine, melted
2/3 cup Blueberries, Fresh =OR=-
2/3 cup Canned blueberries, well drained
Directions
Directions:
Mix together sifted flour, baking powder, and salt. Add well-beaten
egg, milk, and sucaryl solution. * SUCARYL * is an artificial sugar
sweetener.. When partly blended, add melted margarine. Fold in
berries. Then POUR into a greased MUFFIN pan and bake at 400 degree's
for 25 minutes... it is evenly mixed with the dry ingredients. Then
ADD, Milk, mixing well. Bake 400 degrees for 25 minutes One serving
may be exchanged for: 1 bread exchange or 1 fat exchange. Cal 101 per
muffin This recipes yields or Makes: 12 Muffins..
Reformated 4 you and yours via Nancy O'Brion and Her Meal-Master
(From Bob Henderson via GEnie)
Servings: 12 lucky folk
Blue Berry Muffins Recipe brought to you by Recipe Ideas
Categories: Diabetic; Desserts; Quickbreads; Breads/Bm
The History of Recipes
Written recipes as a concept can be traced back into the distant past, at least as far back as the Egyptians, and quite possibly further than that. Having said that, mostly, these ancient cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe found, according to experts is a series of tablets in Sumerian which recount the baking 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. Much later, in Roman times a man called Apicius assembled a number of documents detailing recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius recounts how the ancient chefs were skilled in the use of many spices and herbs, including many that are still in use today like basil, rue and parsley. Continuing our culinary historical journey, there are two recipe books from the fourteenth century - a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are unconnected to the curry that we all know today, but instead descriptions of the types of meals on the menus of the upper classes of that time. In the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the East, including spices such as parsley and basil. These new herbs and spices was responsible for a torrent in manuscripts on food, the majority of which are now in academic collections. Over the following few centuries, the powerful families of Europe competed to lay on the best banquets, and as a result chefs and their recipe collections were much in demand. Even so, it was during the nineteenth century that formal cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, recipe publications were highly popular due to increased literacy, leisure time and having more money. The arrival of TV brought us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Blue Berry Muffins recipe.
