Yield: 12 Servings
|1⅔ cup||Flour, all-purpose|
|1½ ounce||Cornmeal, yellow uncooked|
|1 tablespoon||Baking powder, double-acting|
|¾ pounds||Apples cored, pared, finely chopped|
|½ cup||Corn, whole-kernal, frozed thawed|
|2¼ ounce||Cheese, Chedder, reduced-fat shredded|
|⅓ cup||Sugar, granulated|
|1 dash||Cinnamon, ground|
|1 dash||Nutmeg, ground|
|6 tablespoons||Corn oil|
|3||Eggs lightly beaten|
Preheat oven to 400F. Line 12 2-½" 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: 1-½ Fat, ½ Protein, 1 Bread, ¼ 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.