Apple and Cheddar Corn Muffins
Whole Grain Recipe
Corn muffins with fresh apples, whole kernel corn and Cheddar cheese spiced nice with cinnamon and nutmeg.
1-2/3 cups all purpose flour
1-1/2 ounces yellow cornmeal
1 tablespoon baking powder, double-acting
3/4 pound apples
1/2 cup corn, whole-kernal, frozen
2 1/4 ounces reduced-fat Chedder cheese
1/3 cup sugar, granulated
1 dash cinnamon, ground
1 dash nutmeg, ground
6 tablespoons corn oil
Preheat oven to 400 degrees. Line 12 2-1/2-inch 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 oven for 15 minutes, until golden and tootpick comes out dry. Set pan on wire rack and let cool.
Yield: 12 muffins
Serving size: 1 muffin
214 calories, 5g protein, 27g carbohydrate, 9g fat, 67mg cholesterol, 160mg sodium, 110mg calcium, 1g dietary fiber.
Calories from fat: 36 percent
Exchanges: 1-1/2 Fat, 1/2 Protein, 1 Bread, 1/4 Fruit.