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
Written recipes as an idea can be observed way back into history, in truth as far back as early Egypt, and maybe further still. Interesting though that is, mostly, these early recipes were just primitive pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Continuing our culinary historical journey, there were two books which appeared in the 14th Century : one book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian curry that appears on menues today, but rather descriptions of the types of food cooked for the nobility of that time. Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab cuisine, including basil and rosemary. These new foods and tastes created a torrent in books on cookery, some of which still exist in academic collections. Over the succeeding few hundred years, the upper-class families of the West tried to offer the most extravagent meals, and because of this the best cooks and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that fine cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. When we get to the twentieth century, cookery publications are starting to become popular mostly as a result of higher levels of literacy, people having more spare time and being a little richer. The TV revolution brings us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on our web site. |
We hope you enjoy this Orange Muffins (Steiger) recipe.
