Ingredients
1 cup buttermilk, sour milk, or
1 ..plain yogurt (thinned to
1 ..consistency of bmilk)
1 cup rolled oats
1/2 cup raisons
1 cup whole wheat (pastry) flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
1 egg or 2 egg whites or
1 ..1/4 c egg substitute
1/3 cup honey
1 apple--cored and grated
Directions
1. Spray muffin pan with no-stick cooking spray.
2. Stir together in large mixing bowl and let stand while preparing
remaining ingredients: Buttermilk, oats, and raisons
3. Blend dry ingredients together in separate bowl: whole wheat
flour,
baking powder, cinnamon, salt.
4. Vigorously blend into oats and buttermilk: Egg and honey.
5. Blend dry ingredients into liquid ingredients just until mixed.
Do
not overmix!
6. Fold in grated apple.
7. Fill muffin cups almost full. Fill any empty cups half full of
water.
8. Bake 350 degrees for 20 minutes.
9. Cool muffins in pan for 5 to 10 minutes for easy removal with
slight
tug on side of each muffin. Turn muffins upsode down when
removed from
pan unmtil ready to serve. Best served warm. Variation--omit
oats and use 1 3/4 cups whole wheat pastry flour.
Servings: 12 servings
Apple Oat Muffins Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit; Muffin
The History of Recipes
Food historians have proved the existance of recipes far back into the far past, in fact as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, sadly, these old records were just simple hieroglyphic recipes for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to academics is a series of stone tablets in ancient 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 drinkers feel `wonderful`. During the time of the Roman Empire a roman called Apicius created some documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman cooks were skilled in the use of many different herbs, including many that are still in use today like bay, fennel and parsley. As our culinary historical trip moves on a few more years we find a couple of books which were published in the 14th Century - a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are not about the curry that is served today, but instead descriptions of the types of meals cooked for the upper classes of that period. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from Arab cuisine, such as coriander, parsley, and rosemary. These new spices and herbs prompted an increase in publications on food, the majority of which are kept safe in academic collections. By the arrival of the 20th century, cookbooks are greatly in demand as a result of higher levels of literacy, more free time and having more disposable income. |
We hope you enjoy this Apple Oat Muffins recipe.
