Apple and Cheddar Corn Muffins

Cherri Langley RVSN34B 1 2/3 c Flour

1 ts Flour

1 1/2 oz Uncooked yellow corn meal

1 tb Baking powder

3/4 lb Apples;cored,pared,finely

Chopped..wt before cutting 1/2 c Corn;thawed frozen

2 1/4 oz Cheddar;reduced fat,shredded

1/3 c Sugar

1 ds Cinnamon

1 ds Nutmeg

1/3 c Corn oil

2 ts Corn oil

3 Eggs; lightly beaten

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!