IN A LARGE BOWL MIX WELL
1 large mashed banana (or 2small)
1/4 cup unsweetened applesauce
1/4 cup molasses
1/4 cup raspberry preserves/jam*
1 cup soy/rice milk
1/8 cup brown sugar*
1 cup raisens
2 cup raw bran
IN A SMALL BOWL SIFT
1 1/4 cup flour
3 tsp baking powder
1 tsp soda
1/2 tsp salt
1 dash cinammon
Directions
Add to wet ingredients. Mix well. Pour into greased (I used Pam)
muffin tins, bake at 400 degrees F for 20 minutes.
*original called for 1/4 cup brown sugar. With the raspberry
preserves, I find an 1/8 of a cup plenty. You could also sub
raspberry with any other flavor of jam/preserve I would think. I'm
trying peach next time.
Source: I adapted the muffins from a recipe off a box of bran.
Posted by Janet Hatch
[Volume 15 Issue 28] Feb. 28, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 12 servings
Lowfat Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Diet; Healthy; Low Fat
The History of Recipes
It is possible to track the history of `recipes` way back into the far past, certainly as far into history as the Egyptians, and maybe even further. Having said that, generally, these old cookbooks were just simple pictorial recipes for meal preparation.
In fact, the oldest recipe in existence, according to experts is a collection of stone tablets in Sumerian which show 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 those who drank it feel exhilarated. Later, we have a couple of interesting recipe books from the 1300s ; a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian curry that we all know today, but rather recipes for the types of food prepared for the rich and powerful of those days. For the decades that followed, the upper-class families of Wesstern Europe competed with each other to lay on the best banquets, and as a consequence, chefs and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century that fine cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and writing down recipes of the day. By the time we get to the 1900s, cooking books are in high demand, due to more people being able to read, increased leisure time and disposable income. |
We hope you enjoy this Lowfat Muffins recipe.
