2 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp orange peel, grated
1 eggs
3/4 cup orange juice
1/4 cup butter
1 tbsp milk
1 tsp vanilla
Directions
Preheat oven to 400. Grease 12 muffin cups or line with paper
liners; set aside. Combine dry ingredients (including orange peel)
in medium bowl. Combine and add egg, orange juice, melted butter,
milk, and vanilla; mix just until dry ingredients are moistened.
Spoon batter into prepared cups, filling each cup 1/2 full. Bake
18-20 minutes, until golden brown. Let cool in pan on wire rack 5
minutes. Remove from pan. Serve warm or at room temperature.
Nutrition information per muffin: 127 calories, 3 gm protein, 18 gm
carbohydrate, 5 gm fat, 28 mg cholesterol, 196 mg sodium, 1 diabetic
starch/bread exchange, 1 diabetic fat exchange
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine From the recipe files of Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at
net/node 004/005
Servings: 12 servings
Orange Muffins (Steiger) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Diabetic; Fruit; Muffin
The History of Recipes
We can track the history of `recipes` far back into history, certainly as far as the Egypt of the Pharoahs, and possibly even further than that. However, in the main part, these ancient recipes were just primitive hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are some ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a roman called Apicius assembled a few documents detailing recipes cooked by the Romans. He recounts how the roman meals were separated into appetizers, main course and desserts, something we still use today. Aspicius tells us how the cooks of Roman times used a wide range of herbs and spices, including a few that are still present in modern kitchens such as bay, fennel and asafoetida. As our culinary historical trip moves on a few more years there were some recipe books dating from the 14th Century - a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian curry that is familiar to us all today, but rather recipes for the types of food prepared by the chefs of the nobility of those days. In the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from the holy lands, such as coriander, parsley, and basil. These new culinary innovations led to an increase in books on cookery, many of which are now in private libraries. Over the following few hundred years, the upper-class families of Wesstern Europe competed to offer the most exotic banquets, and consequentially cooks and their recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, verifying, and recording the recipes that were being prepared for the better households. By the arrival of the 20th century, cookery publications were in great demand, due to better eduction, more free time and being a little richer. Like it or not, the introduction of television brings us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Orange Muffins (Steiger) recipe.
