Ingredients
3/4 cup peeled, finely chopped appls
1 tsp ground cinnamon
3/4 cup whole-wheat flour
1/4 tsp salt
2 tbsp melted margarine
1/4 cup chopped walnuts
1/2 cup sugar, divided
1 cup all-purpose flour
2 tsp baking powder
1 cup low-fat 2% milk
2 egg whites, lightly beat
1 sugar for topping
Directions
Preheat oven to 400~. In a small bowl, toss apple-recipes.htm">apples with one-fourth
cup sugar and the cinamon. In a large bowl, combine remaining 1/4
cup sugar, flours, baking powder and salt. Mix together milk,
margarine, and egg whites. Stir milk mixture into dry ingredients
just until moistened. Add apples and nuts. Fill lightly greased
muffin cups three-quarters full; sprinkle each top lightly with
sugar. Bake for 20 to 25 minutes.
Per muffin: 114 calories, 4g Prot, 24mg Chol, 16g Carbo, 4g Fat, 117
mg Sod.
Exchange: 1 starch, 1 fat
This recipe was was under a section of Diabetic recipes in the
newspaper on New Orleans on 6/6/96, I think that as a Diabetic I
would try to substitute some of the sugar with a diabetic replacement.
Chris Tomlinson
Servings: 12 muffinss
Cinnamon Apple-Nut Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Diabetic; Fruit; Muffin
The History of Recipes
Experts have proved the existence of recipes back into antiquity, certainly as far back into history as ancient Egypt, and potentially, even further back. In practice though, sadly, these ancient cookbooks were just very basic hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to food historians are some tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a man called Apicius compiled a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the early Romans made use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs such as thyme, mint and asafoetida. As our culinary historical trip moves on a few more years there are a couple of recipe books which appeared in the fourteenth century : a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are not about the curry that is served today, but instead recipes for the types of food served to the rich and powerful of that period. In the fifteenth century, the Crusaders brought back a variety of foods and herbs from Arab cuisine, including spices like basil and rosemary. These new culinary innovations prompted an increase in manuscripts on food, the majority of which are kept safe in private libraries. Over the following few hundred years, the powerful families of Europe competed to serve the most exotic meals, and because of this the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and cookery books reached a high level of popularity. Mrs 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 publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cooking books were highly popular mostly as a result of higher levels of literacy, people having increased spare time and having more money to spend. |
We hope you enjoy this Cinnamon Apple Nut Muffins recipe.
