Apple and Cheddar Corn Muffins

Yields:	12 servings
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	Preparation	5 minutes
	Cooking	15 minutes
	Ready In	20 minutes

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Ingredients

1 2/3	cups	flour, all-purpose
1	teaspoon	flour, all-purpose
1 1/2	ounces	cornmeal	yellow
1	tablespoon	baking powder
3/4	pound	apples	cored, peeled and finely chopped
1/2	cup	corn	frozen, thawed
2 1/4	ounces	cheddar cheese, reduced-fat	shredded
1/3	cup	sugar
1	dash	cinnamon
1	dash	nutmeg
1/3	cup	corn oil
2	teaspoons	corn oil
3	large	eggs	lightly beaten

Directions

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

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).

Fill baking cups and bake in center of oven for 15 minutes.

Makes 12 muffins. ONE MUFFIN= 1 1/2 F, 1/2 P, 1 B, 1/4 F, 25 Optional cal.

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Recipe Bite

Mustard_Seed

by Laurie

General:Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white....

Member Review

Shrimp Paesano

Was very fast to prepare once the shrimp was marinated. Makes for great presentation and texture makes this dish a keeper. We served with some linguine and crusty italian bread.

Reviewed by sean