2 cup whole wheat hour
1 tbsp baking powder
1 1/4 cup unsweetened applesauce
1/2 cup maple syrup
2 egg whites
1/2 cup dark raisins or chopped
1 walnuts
Directions
Combine the flour and baking powder, and stir to mix well. Add the
applesauce, maple syrup, and egg whites, and stir just until the dry
ingredients are moistened. Fold in the raisins or walnuts.
Coat muffin cups with nonstick cooking spray, and fill 3/4 full with
the batter. Bake at 350F for 16 to 18 minutes, or just until a wooden
toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven, and allow it to sit for 5 minutes
before removing the muffins. Serve warm or at room temperature. Typos
by Brenda Adams
(1994), by Sandra Woodruff, RD
From asher@mcs.com Mon Aug 19 12:32:00 1996 Apologies to the list for
posting two responses to 'remove' posts. I shouldn't be so quick to
send them off. I have to remember to delete the cc to the list.
Okay, and to make it legal, I'll attach a recipe.
Pat asher@mcs.com
Recipe By :
From:
Servings: 12 servings
Applesauce Maple Muffins Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Bread; Breads; Fruit
The History of Recipes
Recipes as an idea can be tracked far back into history, in fact as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these early recipes were just basic hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to historians is a collection of clay tablets in the Sumerian language 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 anyone who drank it feel blissful. Progressing into Roman times 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the roman meals were split into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman cooks used a wide range of herbs and spices, including a few that will be familiar to modern chefs for example thyme, fennel and dill. Over the next few hundred years, the rich and powerful families of Europe tried to lay on the most exotic meals, and as a consequence, chefs and their recipes were at a premium. Notwithstanding that, it was during the 19th century the formal cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes of the day. When we get to the 1900s, cookery publications are increasing in popularity mostly due to more people being able to read, leisure time and having more disposable income. The arrival of TV brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Applesauce Maple Muffins recipe.
