Ingredients
1 1/4 cup low-fat milk
2 tbsp vegetable oil
2 large egg whites or 1 each egg
1 cup all-purpose flour
1 cup whode wheat flour
3 tsp baking powder
1/2 tsp salt
1/2 cup shredded zucchini (1/2 med)
1/2 cup cooked whole kernel corn
Directions
Heat oven to 400ø.
Spray bottoms only of 12 medium muffin cups, 2 1/2" x 1 1/4" inches
with nonstick cooking spray or line with paper baking cups.
Beat milk, oil and egg in medium bowl. Stir in flours, baking powder
and salt.
Fold in zucchini and corn. Divide batter evenly among muffin cups
(cups will be very full).
Bake 22 to 24 minutes or until golden brown. Remove from pan.
NUTRITIONAL INFORMATION (1 MUFFIN):
Calories 115 Protein
: 6%
Protein, g 4 Vitamin A
2%
Carbohydrate, g 18 Vitamin C
*
Fat, g 3 Thiamin
10%
Unsaturated 2 Riboflavin
8%
Saturated 1 Niacin
: 6%
Dietary Fiber, g 2 Calcium
10%
Cholesterol, mg 2 Iron
: 4%
Sodium, mg 230
Potassium, mg 130
SOURCE: Betty Crocker's New Choices Cookbook
Servings: 12 each
Corn & Zucchini Muffins From Bob Hogan Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Meat; Muffin; Vegetable
The History of Recipes
Recipes as a concept can be found back into the far past, in fact as far into history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these old cookbooks were just primitive hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language 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 anyone who drank it feel exhilarated and blissful. Continuing our culinary historical journey, we have some interesting books which were published in the fourteenth century : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these have no connection with the indian curry that is familiar to us all today, but rather recipes for the types of food served to the wealthy. Over the succeeding few centuries, the rich families of the West strove to serve up the most extravagent banquests, and as a consequence, the best cooks and their collection of recipes were highly sought after. Even so, it wasn`t until the 19th century that fine cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, cooking publications were greatly in demand as a result of more people being able to read, more leisure time and being a little richer. The TV revolution brings us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Corn & Zucchini Muffins From Bob Hogan recipe.
