Applesauce-Bran Muffins (Lf) Recipe

A Recipe for
Applesauce-Bran Muffins (Lf)

 

I will not eat oysters. I want my food dead. Not sick--not wounded--dead.

Woody Allen

Food Tip To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

This Applesauce-Bran Muffins (Lf) recipe is one of many in our Meal Category.

Food Tip Trim all visible fat before you cook, this can lower fat by as much as 50%.

This Recipe for Applesauce-Bran Muffins (Lf) is one of thousands in the Recipes-to-go Meal Cookbook.

When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking.

Elaine Boosler

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You can find your way across this country using burger joints the way a navigator uses stars.

Charles Kuralt

Cooking is at once child's play and adult joy. And, cooking done with care is an act of love

Craig Clairborne

This is a recipe for Applesauce-Bran Muffins (Lf) from the recipe cookbook of Recipes-to-go (Meal)

Herb Tip Using Rosemary: The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art.

Isadora Duncan, America dancer (1878-1927)

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If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.

Diogenes the Cynic

Without rice, even the cleverest housewife cannot cook.

Chinese Proverb

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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.

Jim Rohn

Applesauce-Bran Muffins (Lf)

“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”

Georges Blanc, Ma Cuisine des Saisons