Apple & Cheddar Corn Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
Cherri Langley RVSN34B,
1 2/3 cup: Flour,
1 tsp: Flour,
1 1/2 ounce: Uncooked yellow corn meal,
1 tbsp: Baking powder,
3/4 lbs: Apples, cored,pared,finely
Chopped..wt before cutting,
1/2 cup: Corn, thawed frozen
2 1/4 ounce: Cheddar, reduced fat,shredded
1/3 cup: Sugar,
1 dash: Cinnamon,
1 dash: Nutmeg,
1/3 cup: Corn oil,
2 tsp: 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= 1 1/2 F, 1/2 P, 1 B, 1/4 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!
Source from luhu.jp
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= 1 1/2 F, 1/2 P, 1 B, 1/4 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!
Source from luhu.jp
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