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
It is possible to trace the history of meal recipes way back into antiquity, in fact as far into history as pharonic Egypt, and maybe even further. Having said that, these, early recipes were just primitive pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by his fellow Romans. He tells us how the roman meals were divided into starters, main course and dessert, something that is very familiar to us today. This early Roman chef recounts how the Roman chefs used a wide range of aromatic flavours, including some that we all recognise for example basil, rue and parsley. Later, there were some books which were published in the 1300s - a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian food that appears on menues today, but rather recipes for the types of meals prepared for the rich and wealthy people of those days. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the Middle-East, including spices such as coriander, parsley, and basil. These new culinary innovations was responsible for a torrent in recipe manuscripts, some of which are now in private libraries. For the centuries that followed, the rich families of Wesstern Europe tried to serve the most extravagent banquests, and as a result the best chefs and their recipe collections were highly sought after. Nevertheless, it was during the 19th century that fine cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cooking publications were increasing in popularity as a result of increased literacy, people having increased spare time and disposable income. The arrival of television brings us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Apple & Oat Bran Muffins recipe.
