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
It is possible to follow the history of meal recipes back into ancient history, certainly as far as the Egyptians, and possibly even further. In practice though, these, old cookbooks were just simple hieroglyphic or cunieform instructions for food preparation.
Later on, in The time of the roman empire around 25BC a man called Apicius assembled a few documents describing recipes prepared by the Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the Roman cooks were skilled in the use of a good variety of spices and herbs, including many that are still in use today for example basil, rue and parsley. During the following few hundred years, the powerful families of the West competed with each other to offer the best banquets, and as a consequence, the best chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that fine cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, testing, and recording recipes common in their social group. By the time we get to the 1900s, recipe books are in great demand, due to more people being able to read, people having increased leisure time and having more money to spend. |
We hope you enjoy this Apple & Cheddar Corn Muffins Ww recipe.
