Ingredients
1/2 cup am garbanzo flour
1 cup am instant oatmeal
1/2 tsp sea salt (optional)
1 1/2 tsp non-alum baking powder
3/4 cup water
1/4 cup am unrefined vegetable oil
2 tbsp honey
1 medium apple, grated
1/2 cup raisins (optional)
Directions
Preheat oven to 375 F.
Mix dry ingredients. Mix liquids and stir into dry mix. Let sit a few
minutes to thicken. Fill oiled muffin tins 2/3 full. Bake at 350 F.
for 30 minutes or until done.
VARIATION: A beaten egg may be added to the batter if fluffier
muffins are desired.
Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias
Servings: 1 batch
Apple Muffins 3 Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit; Muffin
The History of Recipes
It is possible to trace the history of `recipes` far back into history, in fact as far back as early Egypt, and potentially, even further back. Having said that, in the main part, these old cook books were just primitive pictorial recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a collection of stone tablets in the Sumerian language which describe the baking 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 `exhilarated, wonderful and blissful`. Much later, in Roman times a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were divided into starters, main meal and dessert, something that is very familiar to us today. This early Roman chef recounts how the early Romans used many aromatic flavours, including a few that will be familiar to modern cooks for example thyme, mint and asafoetida. Continuing our culinary historical journey, we have a couple of cookery books from the 14th Century ; a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they have no connection with the curry that appears on menues today, but rather recipes for the types of food eaten by the rich and powerful of that period. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including parsley and basil. The introduction of these new foods and spices was responsible for an explosion in publications on food, some of which still exist in private collections. When we get to the twentieth century, recipe books were highly popular due to higher levels of literacy, people having more spare time and a general increase in wealth. The TV revolution brought us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everybody to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Apple Muffins 3 recipe.
