Apple And Cheddar Corn Muffins
|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|
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.
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.
9.Serve as snacks for tea.