2 cup whole wheat flour
1/4 cup + 1t soy flour
2 tsp baking soda
1/2 tsp salt
1/3 cup millet
1/2 cup applesauce
2 large egg equivilent
2 cup mashed over-ripe bananas
1/4 cup golden raisins
Directions
preheat oven to 350 F .In a large bowl, mix together flours, baking
soda, salt, and millet. Set aside.
In blender, puree on high speed the applesauce, egg or equivilent,
bananas and raisins. Add wet stuff to dry, moisten evenly.
Spoon batter into non-stick 12 muffin tin deviding evenly and bake
40-50 minutes at 350 F or until browned.
Remove muffins from pan, cool to room tempeerature.
Wrap and chill. Or eat on the spot.
This is really good, not too sweet. Actually, these are less sweet
than the zucchini bread.
My calculations indicate approximately 7% calories from fat. This
could be reduced but I used regular soy flour.
adapted from Zucchini Bread Adapted from _Sweet & Natural_ by Janet
Warrington
Posted by escott@gdwest.gd.com (Erin L Scott) to Fatfree From Fatfree
Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
Servings: 12 servings
Banana-Millet Muffins Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Fruit; Muffin
The History of Recipes
We can follow the history of `recipes` back into antiquity, in truth as far as ancient Egypt, and potentially, even further back. In practice though, these, early recipes were just very simple hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to food historians is a series of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Progressing into Roman times 25BC a roman called Apicius compiled a collection of documents which described recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, a style of dining still practiced today. Additionally, he tells us how the ancient chefs made use of many spices and herbs, including a few that will be familiar to modern cooks for example bay, rue and dill. Later on, in the 15th century, knights returning from the crusades brought back many new spices and herbs from middle-east cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new tastes prompted an increase in recipe publications, many of which still exist in private libraries. Over the succeeding few hundred years, the upper-class families of the West tried to serve up the most exotic banquets, and because of this cooks and their collection of recipes were at a premium. However, it wasn`t until the nineteenth century that haute cuisine and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing recipes common in their social group. When we get to the twentieth century, cookery publications are increasing in popularity mostly due to higher levels of literacy, more free time and having more money to spend. |
We hope you enjoy this Banana Millet Muffins recipe.
