Ingredients
1/2 cup finely snipped apricots
1/3 cup unsweetened apple juice
1 cup whole wheat flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cardamom or ginger
1/3 cup chopped walnuts
3 tbsp vegetable oil
1 tbsp sugar
1 egg
Directions
Soak the apricots in the apple juice for 10 minutes. Combine the
flour, baking powder, baking soda, spice and walnuts in a bowl. Beat
together the oil, sugar, and egg. Add the apricots, with the juice
and egg mixture to the flour.
Mix just until all the ingredients are blended. Spoon into oiled
muffin tins or (my choice) paper muffin cups (sprayed with non-stick
spray). Fill cups 3/4 full. Bake in 350 F oven for 10 to 15 minutes,
or until golden brown.
1 muffin - 182 calories, 1 bread exchange, 1/2 fruit, 2 fat 22 grams
carbohydrate, 4 grams protein, 10 grams fat 97 mg sodium, 166 mg
potassium, 34 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not yet tested by Elizabeth Rodier, Nov 93.
Suggestions: Use raisins to test the recipe if you do not have
apricots. Leave out walnuts to reduce the fat and use 2 egg whites
instead of the whole egg to reduce cholesterol if desired.
Servings: 8 servings
Apricot Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit; Muffin
The History of Recipes
Written recipes as a concept can be observed way back into antiquity, in truth as far back as the Egyptians, and maybe even further. However, in the main part, these old records were just primitive hieroglyphic instructions for meal preparation.
During the time of the Romans a man called Apicius assembled a number of scripts describing recipes cooked by the Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, something that is very familiar to us today. He also tells us how the early Romans made use of many aromatic flavours, including some that we all recognise like thyme, mint and parsley. Over the next few hundred years, the powerful families of Wesstern Europe competed with each other to lay on the most exotic meals, and because of this the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and writing down recipes to help cooks of their time. When we get to the 20th century, recipe publications were in high demand, mostly due to higher levels of literacy, more leisure time and being a little richer. |
We hope you enjoy this Apricot Muffins recipe.
