1/2 cup shortening
1/2 cup sugar, granulated
2 each eggs, lg
1 1/2 cup unbleached flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup oats, quick cooking
1 cup apples, finely chopped
2/3 cup cheddar, sharp coarse grate
1/2 cup pecans, chopped
3/4 cup milk
1 apple slices, *
1 butter, melted
1 cinnamon-sugar mixture
Directions
* You should have 12 to 15 thin slices of unpeeled red apple for
this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ Preheat the oven to 400 degrees F. Cream the
shortening and sugar together and add the eggs, one at a time,
beating well after each addition. Combine the flour, baking powder,
baking soda, and salt in a mixing bowl, mix lightly. Gradually stir
the flour mixture into the shortening mixture. In this order, add
the oats cheddar and pecans, mixing well after each addition.
Gradually add the milk, stirring until all the ingredients are just
moistened. Grease the muffin pans and fill each cup 2/3rds full of
batter. Dip the apple slices in the melted butter and then into the
cinnamon-sugar. Press 1 apple slice into the top of each muffin.
Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the
preheated oven, or until golden brown.
Servings: 4 servings
Apple-Cheddar Muffins Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Cheese; Fruit
The History of Recipes
Academics have found proof that recipes existed back into history, in truth as far as pharonic Egypt, and potentially, even further back. In practice though, generally, these old recipes were just basic hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to historians is a collection of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in Roman times 25BC a man called Apicius compiled a few documents which described recipes prepared by wealthy Romans. He recounts how the roman meals were separated into starters, main meal and desserts, a style of dining still practiced today. This early Roman chef recounts how the Roman cooks made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example bay, rue and dill. During the succeeding few hundred years, the wealthy families of the West tried to lay on the most extravagent banquests, and consequentially the best chefs and their recipes were greatly in demand. Notwithstanding that, it was during the 19th century that cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the advent of the 20th century, cooking books were in high demand, due to higher levels of literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Apple Cheddar Muffins recipe.
