1 cherri langley rvsn34b
1 2/3 cup flour
1 tsp flour
1 1/2 oz uncooked yellow corn meal
1 tbsp baking powder
3/4 lb apples, cored,pared,finely
1 chopped..wt before cutting
1/2 cup corn, thawed frozen
2 1/4 oz cheddar, reduced fat,shredded
1/3 cup sugar
1 dash cinnamon
1 dash nutmeg
1/3 cup corn oil
2 tsp corn oil
3 eggs, lightly beaten
Directions
1. Preheat oven to 400 F. Line 12 muffin pan cups with paper baking
cups. 2. In large bowl combine flour, cornmeal, and baking powder.
Add apples, corn, cheese, sugar, cinnamon, nutmet, stirring to
combine. In small bowl, beat eggs and oil; stir into flour mixture
(do not overbeat...the mixture will be stiff). 3. Fill baking cups
and bake in center of oven for 15 minutes. Makes 12 muffins. ONE
MUFFIN= 1 1/2 F, 1/2 P, 1 B, 1/4 F, 25 Optional cal. Cherri Langley
said the recipe is from Simply Light Cooking cookbook she obtained at
a Weight Watchers meeting. Said cookbook was just great!
Servings: 12 servings
Apple & Cheddar Corn Muffins Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Cheese; Corn
The History of Recipes
We can read the history of written recipes far back into the far past, in truth as far into history as the early Egyptians, and possibly even further. However, in the main part, these ancient cookbooks were just primitive pictorial recipes for preparing meals.
In fact, the most ancient recipe found, according to experts is a series of clay 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 tried it feel wonderful. Progressing into Roman times around 25BC a roman called Apicius created some documents which described recipes cooked by wealthy Romans. In his publication, he tells us how the meals were split into appetizers, main course and desserts, something we still use today. He also describes how the ancient cooks used a good variety of aromatic flavors, including a few that are still present in modern kitchens like thyme, fennel and dill. Later on, we find two interesting recipe books dating from the 1300s : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books are unconnected to the indian curry that is familiar to us all today, but instead descriptions of the types of food served to the upper classes. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from the East, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices led to a torrent in books on cookery, most of which are kept safe in academic collections. For the next few years, the powerful and rich tried to serve up the most exotic banquets, and as a result chefs and their collection of recipes were highly sought after. Nevertheless, it was during the nineteenth century that cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookbooks are starting to become popular mostly due to increased literacy, more spare time and disposable income. The introduction of the TV gave us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Apple & Cheddar Corn Muffins recipe.
