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Apple And Cheddar Corn Muffins

Ingredients
  All purpose flour 1 2⁄3 Cup (26.67 tbs) (Plus 1 Teaspoon)
  Yellow cornmeal 1 1⁄2 Ounce, uncooked
  All purpose flour 1 Teaspoon
  Yellow cornmeal 1 1⁄2 Ounce (Uncooked)
  Double acting baking powder 1 Tablespoon
  Apples 3⁄4 Pound, cored, pared and finely chopped
  Frozen whole kernel corn 1⁄2 Cup (8 tbs), thawed
  Reduced fat cheddar cheese 2 1⁄4 Ounce, shredded
  Whole kernel corn 1⁄2 Cup (8 tbs), thawed, frozen
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Ground cinnamon 1 Dash
  Sugar 1⁄3 Cup (5.33 tbs), granulated
  Ground nutmeg 1 Dash
  Cinnamon 1 Dash, ground
  Corn oil 1⁄3 Cup (5.33 tbs) (2 Teaspoon)
  Nutmeg 1 Dash, ground
  Eggs 3 Small, lightly beaten
  Corn oil 2 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 400 degrees F.
2. Take twelve, 2 1/2 inch diameter sized muffin cups pan and line them with paper baking cups.

MAKING
3.In a large bowl mix together, cornmeal, flour, baking powder, corn, cheese, sugar, cinnamon, apples and nutmeg.
4.In a small mixing bowl, mix together eggs and oil. Blend well.
5. Add the egg mixture into the flour mixture gently.
6.Scoop up the mixture and fill each muffin cup to 2/3 capacity.
7. Bake for 15 minutes at the center rack of oven. Test with a toothpick and muffins are done when inserted toothpick comes out clean.
8.Let muffins cool on rack.

SERVING
9.Serve as snacks for tea.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Corn
Interest: 
Everyday, Kids
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
12

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