Apple and cheddar corn muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 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 | Eggs; lightly beaten | |
Directions
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 www.synapse.com/~gemini