1 medium banana
1 muffin, english, raisin split, toa, sted
2 tsp margarine, reduced calorie melted
2 tsp apricot spread, reduced cal heated
1 cinnamon, ground
Directions
This is more of an "assembly" than a recipe ...
Peel banana and cut in half crosswise , cut each half in half
lengthwise. Place muffins halves on broiling pan, top with 2 banana
quarters, drizzle with half the margarine. Brush banana with 1/2
teaspoon apricot spread, sprinkle with cinnamon. Broil until well
heated.
Weight Watchers Exchanges: 1 Bread, 1 Fat, 1 Fruit, 8 Optional
Calories.
Nutritional Analysis per serving: 170 calories, 3 g.
protein, 5 g. fat, 29 g. carbohydate, 6 mg. calcium, 190 mg. sodium,
0 mg. cholesterol.
Calories from fat: 26%
Original recipe from Weight Watchers "Quick Start Plus Program"
cookbook. Conversion by Rick Weissgerber.
[GEnie D.WEISSGERBE]
Servings: 2 servings
Apricot-Glazed Banana Muffin Ww Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Fruit; Muffin
The History of Recipes
Academics have traced the existance of recipes far back into history, at least as far back into recorded history as the ancient Egyptians, and maybe further still. In practice though, generally, these old recipes were just very basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to food historians are a few clay tablets in ancient Sumerian which show 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 those who drank it feel wonderful. As we move into Roman times 25BC a man called Apicius compiled a few scripts detailing recipes cooked by the Romans. In his scrolls, Apicius tells us how the roman meals were split into appetizers, main course and afters, a style of dining still practiced today. This early Roman chef describes how the ancient Romans made use of a wide range of herbs and spices, including some that we all recognise like bay, rue and parsley. Later, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab cuisine, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices created an increase in manuscripts on cookery, many of which are kept safe in academic collections. During the following few centuries, the wealthy families of Wesstern Europe competed to offer the most exotic banquets, and because of this chefs and their recipes could command a high salary. Even so, it was during the nineteenth century that cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and writing down recipes to help cooks of their time. By the advent of the 1900s, recipe publications are in great demand, due to higher levels of literacy, leisure time and having more money to spend. The revolution that is television brought us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Apricot Glazed Banana Muffin Ww recipe.
