1 2/3 cup flour, all-purpose
1 1/2 oz cornmeal, yellow uncooked
1 tbsp baking powder, double-acting
3/4 lb apples cored, pared, finely chopp, ed
1/2 cup corn, whole-kernal, frozed thawed
2 1/4 oz cheese, chedder, reduced-fat shred, ded
1/3 cup sugar, granulated
1 dash cinnamon, ground
1 dash nutmeg, ground
6 tbsp corn oil
3 eggs lightly beaten
Directions
Preheat oven to 400F. Line 12 2-1/2" muffin-pan cups with paper
baking cups; set aside. In large mixing bowl combine flour, cornmeal
and baking powder. Add apples, corn, cheese, sugar, cinnamon, and
nutmeg, stirring to combine. In small bowl beat together oil and
eggs; stir into flour mixture. Fill each baking cup with an equal
amount of batter. Bake in middle of even fro 15 minutes, until golded
and tootpick comes out dry. Set pan on wire rack and let cool.
Weight Watcher Exchanges: 1-1/2 Fat, 1/2 Protein, 1 Bread, 1/4
Fruit, 25 Optional Calories.
Per serving: 214 calories, 5 g. protein, 27 g.
carbohydrate, 9 g. fat, 67 mg. cholesterol, 160 mg.
sodium, 110 mg. calcium, 1 g. dietary fiber.
Calories from fat: 36%
Original recipe from Weight Watchers "Simple Light Cooking".
Conversion and additional nutritional analysis by Rick Weissgerber.
Servings: 12 servings
Apple & Cheddar Corn Muffins Ww Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Cheese; Corn
The History of Recipes
Recipes as an idea can be found back into distant history, in fact as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that is, sadly, these early cook books were just primitive pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to historians are some clay tablets in ancient Sumerian 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 having made anyone who tried it feel exhilarated. Later on, in The time of the romans 25BC a man called Apicius compiled some documents showing how to cook the recipes prepared by the Romans. He recounts how the meals of wealthy Romans were separated into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient chefs made use of many spices, including some familiar names like basil, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, and basil. These new foods and tastes created an increase in books on cookery, the majority of which still exist in private collections. The arrival of TV brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Apple & Cheddar Corn Muffins Ww recipe.
