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
It is possible to read the history of written recipes way back into the far past, at least as far back as pharonic Egypt, and possibly even further. In practice though, generally, these old cook books were just simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to historians are a few ancient tablets in ancient Sumerian describing the preparation 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. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts detailing recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. This early Roman chef tells us how the ancient cooks used many aromatic flavours, including a few you will know such as bay, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from Arab cuisine, such as coriander, basil and rosemary. These new culinary innovations caused a surge in books on cooking, the majority of which are now in private collections. During the following few hundred years, the upper-class families of Wesstern Europe competed to offer the most extravagent meals, and because of this cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. By the time we get to the 1900s, cooking books are in great demand, mostly as a result of higher levels of literacy, more free time and having more money. |
We hope you enjoy this Applesauce Cinnamon Muffins recipe.
