Apple and cheddar corn muffins

Yield: 12 Servings

Measure Ingredient
\N \N Cherri Langley RVSN34B
1⅔ cup Flour
1 teaspoon Flour
1½ ounce Uncooked yellow corn meal
1 tablespoon Baking powder
¾ pounds Apples;cored,pared,finely
\N \N Chopped..wt before cutting
½ cup Corn;thawed frozen
2¼ ounce Cheddar;reduced fat,shredded
⅓ cup Sugar
1 dash Cinnamon
1 dash Nutmeg
⅓ cup Corn oil
2 teaspoons Corn oil
3 \N Eggs; lightly beaten

1. Preheat oven to 400 F. Line 12 muffin pan cups with paper baking cups.

2. In large bowl combine flour, cornmeal, and baking powder. Add apples, corn, cheese, sugar, cinnamon, nutmet, stirring to combine. In small bowl, beat eggs and oil; stir into flour mixture (do not overbeat...the mixture will be stiff). 3. Fill baking cups and bake in center of oven for 15 minutes. Makes 12 muffins. ONE MUFFIN= 1½ F, ½ P, 1 B, ¼ F, 25 Optional cal. Cherri Langley said the recipe is from Simply Light Cooking cookbook she obtained at a Weight Watchers meeting. Said cookbook was just great!

From Gemini's MASSIVE MealMaster collection at

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