Ingredients
1 cup whole wheat flour
1 cup packed brown sugar
1 tbsp baking powder
1 tbsp allspice ( or pumpkin pie
1 spice)
1/4 tsp baking soda
4 egg beaters (= 4 eggs)
1 1/2 cup mashed bananas
1/2 cup fat free macadamia nut
1 coffee creamer
1 envelope of liquid butter
1 buds powder (for that
1 buttery taste)
1 (do not use butter buds
1 sprinkles)
1 tbsp vanilla
1/2 cup chopped walnuts
Directions
Preheat oven to 400 degrees. Lightly coat a muffin pan with pam.
In a large bowl combine flour,1 brown sugar, baking powder, allspice
and baking soda, set aside.
In another large bowl, beat egg beaters until foamy. Add bananas, dry
envelope of liquid butter buds (don't reconstitute, just throw in
dry), coffee creamer and vanilla.
Stir into dry ingredients until just blended.
Fold in nuts.
Pour into prepared muffin pan and bake at 400 degrees for 20-22
minutes, until a toothpick comes out clean.
About 15% CFF. Converted to MM by Donna Webster
Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On
TUE, 31 OCT 1995
151630 GMT
Servings: 1 servings
Low Fat Banana Nut Muffins Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Diet; Fruit
The History of Recipes
It is actually possible to trace the history of written recipes way back into distant history, in fact as far as the early Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these ancient records were just very basic pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which recount the making 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 and blissful. As we move into Roman times 25BC a roman called Apicius assembled a few documents showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, main meal and afters, something that is very familiar to us today. This early Roman chef describes how the ancient chefs used many different aromatic flavors, including a few you will know like bay, rue and dill. Moving on, there were two books from the fourteenth century : one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the curry that appears on menues today, but instead recipes for the types of meals on the menues of the rich and wealthy people of the period. Later, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices caused an eruption in manuscripts on cooking, some of which are kept safe in private libraries. During the following few centuries, the upper-class families of Wesstern Europe strove to lay on the best banquets, and because of this the best chefs and their collection of recipes were highly sought after. Even so, it wasn`t until the 19th century that cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and publishing recipes to help cooks of their time. By the advent of the 1900s, cookery publications were starting to become popular due to higher levels of literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Low Fat Banana Nut Muffins recipe.
