Apple-Carrot Muffins Recipe

1 large granny smith apple
3 medium carrots, peeled
3 egg whites, lightly beaten
2 tbsp canola oil
1/4 cup unsweetened applesauce
1/2 cup dark brown sugar
1 tsp vanilla
3/4 cup flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
1/3 cup quick-cooking oatmeal
2/3 cup dark or golden raisins
1/2 cup grape nuts cereal


Directions

1. Preheat oven to 350 degrees. Spray nine regular-sized muffin cups
with vegetable cooking spray and set aside. 2. Cut the apple into
quarters and remove the core. Coarsely grate the apple and carrots,
either by hand or with a food processor. Combine with the lightly
beaten egg whites, oil, applesauce, brown sugar and vanilla. 3. Sift
together the flour, soda, baking powder, cinnamon, nutmeg, cloves and
salt. Stir into the moist ingredients. Add the oatmeal, raisins and
cereal. Spoon in the prepared muffin tins, filling to the top. 4.
Bake 30 minutes, until the muffins test clean. Cool a few minutes in
the pan before unmolding onto a cooling rack.

Servings: 9 servings

Categories: Apple; Bread; Breads; Fruit; Muffin

The History of Recipes We are able to follow the history of written recipes way back into the far past, in fact as far back as the Egyptians, and possibly even further. In practice though, sadly, these old records were just very basic hieroglyphic instructions for preparing meals. As we move on, we have some interesting books from the 1300s : a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are not about the indian food that is familiar to us all today, but rather recipes for the types of meals on the menues of the rich people of that period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, such as basil and rosemary. These new culinary innovations was responsible for an increase in recipe publications, many of which are now in private libraries. The arrival of television brings us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on this web site.

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