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
Food historians have traced the existence of recipes back into history, at least as far back as ancient Egypt, and potentially, even further back. In practice though, these, early cookbooks were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history are some tablets in the Sumerian language describing 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 anyone who drank it feel exhilarated and blissful. As we move into The time of the roman empire 25BC a man called Apicius compiled a few documents detailing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient cooks used many different herbs, including a few that will be familiar to modern cooks like basil, rue and parsley. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from Arab cuisine, including spices like basil and coriander. The introduction of these new tastes led to a torrent in manuscripts on food, the majority of which are kept safe in academic collections. Over the following few hundred years, the wealthy families of the West competed to serve up the most exotic meals, and because of this the best chefs and their recipe collections increased in prestige. However, it was during the nineteenth century that formal cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the arrival of the 20th century, cooking books were highly popular mostly due to higher levels of literacy, people having increased leisure time and a general increase in wealth. The introduction of television brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Apple & Oat Bran Muffins (Ovo Lacto) recipe.
