Apple and cheddar corn muffins ww

1 2/3 c  flour, all-purpose
  1 1/2 oz Cornmeal, yellow
           - uncooked
      1 tb baking powder, double-acting
    3/4 lb Apples
           - cored, pared,
           - finely chopped
    1/2 c  Corn, whole-kernal, frozed
           - thawed
  2 1/4 oz Cheese, Chedder, reduced-fat
           - shredded
    1/3 c  Sugar, granulated
      1 ds Cinnamon, ground
      1 ds Nutmeg, ground
      6 tb Corn oil
      3    Eggs
           - lightly beaten
 
   Preheat oven to 400F. Line 12 2-1/2" 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 even
  fro 15 minutes, until golded and tootpick comes out dry. Set pan on wire
  rack and let cool.
  
   Weight Watcher Exchanges: 1-1/2 Fat, 1/2 Protein, 1 Bread, 1/4 Fruit, 25
  Optional Calories.
  
   Per serving: 214 calories, 5 g. protein, 27 g.
   carbohydrate, 9 g. fat, 67 mg. cholesterol, 160 mg.
   sodium, 110 mg. calcium, 1 g. dietary fiber.
  
   Calories from fat: 36%
  
   Original recipe from Weight Watchers "Simple Light Cooking". Conversion
  and additional nutritional analysis by Rick Weissgerber.