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 meal recipes far back into antiquity, in truth as far into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these early cookbooks were just basic hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to academics are a few clay tablets in the Sumerian language describing the making 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 `blissful`. Progressing into Roman times 25BC a roman called Apicius wrote some documents which described recipes cooked by wealthy roman citizens. In his works, he tells us how the roman meals were split into hors d`oeuvres, main course and dessert, something we still use today. Additionally, he informs us how the ancient Romans were skilled in the use of a wide range of herbs and spices, including some that we all recognise like thyme, rue and asafoetida. Continuing our culinary historical journey, we find two interesting recipe books which appeared in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that is familiar to us all today, but instead recipes for the types of food enjoyed by the upper classes of those days. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new tastes created a torrent in recipe manuscripts, most of which are kept safe in private libraries. When we get to the twentieth century, cook books are starting to become popular mostly as a result of higher levels of literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Apple & Cheddar Corn Muffins recipe.
