Ingredients
1 cup whole wheat flour
1/2 cup oat flour (see note at end)
1/3 cup sugar
3 to 4 t. poppy seeds
1 tsp baking soda
3/4 cup plain nonfat yogurt
2 egg whites or equivalent
1 tsp almond extract (next time
1 i'll use a little more)
Directions
Combine dry ingredients. Combine wet ingredients. Combine wet and dry
ingredients. Bake in muffin pan using either nonstick spray or
papers. Bake at 350 F. for 14-16 min. Yield: 8 -10 muffins.
Note: If you can't get oat flour than just run some quick cooking
rolled oats (the ones that cook in 1 min.) in your food processor
till very fine.
Posted by mormaker@rmii.com to the Fatfree Digest [Volume 14 Issue
31] Jan. 31, 1995. y
:adapted from SECRETS OF FAT-FREE BAKING by Sandra Woodruff:
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 8 servings
Poppy Seed Muffins (Woodruff) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Muffin
The History of Recipes
We can trace the history of written recipes way back into ancient history, certainly as far as the Egyptians, and maybe even further. Interesting though that maybe, generally, these ancient recipes were just basic hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe in existence, according to experts in ancient history is a series of 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 having made anyone who drank it feel exhilarated. Later on, in Roman times around 25BC a man called Apicius compiled some scripts detailing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient cooks made use of a wide range of herbs, including a few that are still present in modern kitchens for example thyme, rue and dill. For the next few years, the rich families of Europe competed to lay on the best banquets, and as a consequence, chefs and their recipes could command a high salary. Even so, it was during the 1800s that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and recording recipes of the day. The introduction of the TV brought us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Poppy Seed Muffins (Woodruff) recipe.
