BATTER
2 cup flour, all-purpose
1/4 cup sugar, granulated
1 tbsp baking powder
1 tsp apple pie spice
1 cup milk, skim
1 small apple, delicious, golden cored, pa, red, shredded
1/4 cup margarine melted
1 eggs
CRUMB TOPPING
1/4 cup flour, all-purpose
7 tsp sugar, granulated
2 tbsp margarine melted
1/8 tsp cinnamon, ground
Directions
Batter - preheat oven to 400F. Line 12 muffins cups with paper baking
cups. Combine flour, sugar, baking powder and apple pie spice. Combine
milk, apple, margarine and egg; pour into dry mix. Stir until
combined - do not overmix. Fill each cup about 2/3 full.
Topping & Baking - Combine topping ingredients, stir until thoroughly
combined; sprinkle equal amount of topping over each muffin, bake for
15 to 20 minutes - or unitl toothpick comes out dry. Remove to wire
rack and cool.
Weight Watcher Exchanges: 1 Bread, 1-1/2 Fat, 50 Optional Calories.
Nutritional Analysis per serving: 183 calories, 4 g.
protein, 6 g. fat, 28 g. carbohydrate, 88 mg. calcium, 186 mg.
sodium, 23 mg. cholesterol.
Calories from fat: 28%
Original recipe from Weight Watchers "Quick Start Plus Program"
cookbook. Conversion by Rick Weissgerber.
{GEnie D.WEISSGERBE]
Servings: 12 servings
Apple Crumb Muffins Ww Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit; Muffin
The History of Recipes
We are able to follow the history of written recipes back into distant history, certainly as far into history as the Egyptians, and maybe further still. Interesting though that is, generally, these ancient cook books were just very basic pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe discovered, according to food historians are a few tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a number of scripts describing recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, entrees and desserts, something that is very familiar to us today. Aspicius also recounts how the ancient Romans were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern cooks like bay, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from the holy land, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in recipe books, some of which are kept safe in private collections. During the following few hundred years, the wealthy families of Wesstern Europe competed with each other to lay on the best banquets, and consequentially the best cooks and their collection of recipes could command a high salary. However, it was during the 1800s that cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and publishing recipes to help cooks of their time. By the time we get to the 1900s, recipe publications are in high demand, due to better eduction, people having more leisure time and having more money to spend. |
We hope you enjoy this Apple Crumb Muffins Ww recipe.
