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
Written cooking instructions as an idea can be found way back into ancient history, in truth as far back into history as pharonic Egypt, and maybe even further. However, generally, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to historians are a few clay 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 making drinkers feel exhilarated. As we move into The time of the roman empire around 25BC a man called Apicius created a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Aspicius also tells us how the ancient cooks made use of a wide range of aromatic flavors, including many that are still in use today for example thyme, rue and parsley. Moving our culinary historical trip onwards, we have a couple of interesting cookery books which were published in the 1300s ; one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books are nothing to do with the curry that appears on menues today, but instead descriptions of the types of meals prepared by the cooks of the rich. In the 15th century, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, including spices such as rosemary and coriander. These new foods and spices created an outbreak in publications on food, some of which are kept safe in private collections. When we get to the 1900s, recipe books were increasing in popularity as a result of higher levels of literacy, leisure time and having more money. The arrival of TV brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Lowfat Muffins recipe.
