Apple and cheddar corn muffins
Apple and Cheddar Corn Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cups Flour -- all-purpose
1 1/2 ounces Cornmeal -- yellow
uncooked
1 tablespoon Baking powder -- double-acting
3/4 pound Apples -- cored, pared,
finely chopped
1/2 cup Corn, whole-kernal -- frozed
thawed
2 1/4 ounces Cheese, Chedder -- reduced-fat
shredded
1/3 cup Sugar -- granulated
1 dash Cinnamon -- ground
1 dash Nutmeg -- ground
6 tablespoons 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.
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