Ingredients
1 1/4 cup whole wheat flour
1/3 cup packed brown sugar
1/4 tsp baking soda
1/4 tsp ground nutmeg
1 cup buttermilk
2 tbsp cooking oil
1 cup oat bran
2 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
2 egg whites
3/4 cup shredded, peeled apple
Directions
In a med bowl stir together flour, oat bran, brown sugar, baking
powder, baking soda, salt, nutmeg, and cinnamon. Set aside.
In a small bowl combine buttermilk, egg whites, and oil, Add to dry
ingredients; stir just till moistened. Stir in shredded apple. Store
batter, tightly covered, in the refrigerator for up to 5 days.
To bake, spray muffin cups with non-stick spray coating. Spoon about
1/4 cup batter into each muffin cup. Bake in a 375 deg F oven for
18-20 minutes or till a toothpick inserted near the center comes out
clean. Makes 12 muffins.
******************************************************* ***** Per
serving: 124 calories, 4 g protein, 22 g carbohydrates, 3 g fat, 1 mg
cholesterol, 162 mg sodium, 162 mg potassium.
Servings: 12 servings
Apple & Oat Bran Muffins Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Breakfast; Fruit
The History of Recipes
Written recipes as an idea can be found way back into distant history, in truth as far into history as the early Egyptians, and possibly even further. Interesting though that maybe, sadly, these old cookbooks were just very simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to experts is a series of clay tablets in Sumerian which show the making 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 blissful. As we move into The time of the romans around 25BC a roman called Apicius assembled a collection of scripts describing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman cooks used a good variety of herbs and spices, including some that we all recognise like thyme, fennel and asafoetida. Later, we have a couple of interesting books which date from the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the spicy food that is served today, but rather descriptions of the types of food on the menus of the nobility of that period. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes caused a torrent in books on cooking, the majority of which are kept safe in private cookery archives. By the arrival of the 20th century, cookbooks are in high demand, mostly as a result of more people being able to read, increased leisure time and having more money. |
We hope you enjoy this Apple & Oat Bran Muffins recipe.
