MIX & SET ASIDE
1 1/4 cup whole wheat flour
1 cup oat bran
1/3 cup packed brown sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
COMBINE
1 cup low/non-fat buttermilk
2 egg whites'
2 tbsp oil replacement (applesauce,
1 prune puree, etc)
ADD
3/4 cup shredded, peeled apple
Directions
Combine dry ingredients. Mix wet ingredients in a small bowl. Add to
wet ingredients to dry ingredients until just moistened.
Mix apple into batter.
Spray muffin cups with non-stick spray and spoon about 1/4 cup batter
into each muffin cup. Bake in a 375 F oven for 18-20 minutes or
until a toothpick inserted near the center comes out clean. 12
Muffins.
NOTE: can store batter, tightly covered, in the fridge for up to 5
days. The picture on the front of the recipe card looked wonderful!
Posted by Lucinda Rasmussen
[Volume 13 Issue 10] Dec. 10, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
1.80á
Servings: 12 servings
Apple & Oat Bran Muffins (Ovo Lacto) Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Breakfast; Fruit
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions back into history, in fact as far back into history as the ancient Egyptians, and maybe even further. Having said that, sadly, these early records were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history is a collection of stone tablets in the Sumerian language 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 having made drinkers feel wonderful and blissful. Later on, we have some books which date from the 1300s ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, they are not about the indian food that we all know today, but rather accounts of the types of food on the menus of the rich people of the period. For the centuries that followed, the rich families of Europe strove to serve up the most exotic meals, and as a consequence, chefs and their recipe collections increased in prestige. Even so, it was during the nineteenth century that haute cuisine and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and publishing recipes to help cooks of their time. By the advent of the twentieth century, recipe books were greatly in demand mostly due to more people being able to read, increased leisure time and a general increase in wealth. |
We hope you enjoy this Apple & Oat Bran Muffins (Ovo Lacto) recipe.
