1 1/4 cup oat bran cereal, uncooked
1 cup whole wheat flour
2 tsp ground cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened applesause
1/2 cup honey
1/2 cup vegetable oil
1 egg
1 tsp pure vanilla extract
1/4 cup walnuts
Directions
Preheat oven to 375. Coat 12 medium-size cups with vegetables oil or
line with paper baking cups. In medium bowl combine Oat Bran cereal,
flour, cinnamon, baking powder, soda, and salt. In large bowl combine
applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients;
mix well. Stir in nuts. Fill prepared muffin cup almost full. Bake
15-20 minutes or until golden brown. Serve warm.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
+ 1/2 FRUIT EXCHANGE. CHO: 23g; PRO: 3g; FAT: 7g; CAL: 159;
Low-sodium diets: Omit salt.
Source: The Are of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'brion and her Meal Master
Servings: 12 servings
Applesauce Cinnamon Muffins Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Bread; Breads; Diabetic
The History of Recipes
Written recipes as a concept can be observed far back into history, at least as far into history as the early Egyptians, and potentially, even further back. In practice though, these, early cook books were just basic hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe found, according to historians is a series of clay tablets in ancient Sumerian which recount the making 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 `wonderful`. Much later, in Roman times a roman called Apicius wrote a few documents detailing recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, main course and desserts, a very modern way of dining. This early Roman chef describes how the ancient chefs used a wide range of herbs, including a few that will be familiar to modern chefs for example bay, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from the East, including spices like basil and coriander. The introduction of these new tastes led to an increase in books on cookery, the majority of which still exist in private cookery archives. When we get to the twentieth century, cook books were in great demand, due to increased literacy, people having increased spare time and having more money. The TV revolution gave us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Applesauce Cinnamon Muffins recipe.
