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
Academics have traced the existence of recipes far back into antiquity, at least as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, these, early recipes were just primitive hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to academics is a series of stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius assembled some documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Roman chefs used many different spices, including a few you will know for example bay, mint and asafoetida. As our culinary historical trip moves to more modern times there are a couple of interesting cookery books which were published in the 1300s : a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the curry that is served today, but rather accounts of the types of food prepared by the chefs of the rich people of the time. In the 15th century, the Crusaders brought back many new foods and spices from middle-east cuisine, including spices such as parsley, basil and rosemary. The introduction of these new herbs and spices caused a surge in manuscripts on food, the majority of which still exist in private cookery archives. Over the following few centuries, the powerful families of Europe tried to serve the most extravagent banquests, and because of this chefs and their collection of recipes were much in demand. Even so, it wasn`t until the 1800s that formal cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and publishing recipes of the day. When we get to the 1900s, recipe publications were increasing in popularity as a result of higher levels of literacy, increased leisure time and having more disposable income. The arrival of TV brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Apple & Oat Bran Muffins (Ovo Lacto) recipe.
