be_ixf;ym_202109 d_21; ct_50

Apple corn muffins

Nutrition Facts

Serving Size 1 muffin
Calories 120

Amount Per Serving
Monounsaturated fat Trace
Saturated fat Trace
Total fat < 1 g
Sodium 128 mg
Cholesterol Trace
Dietary fiber 1 g
Protein 4 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

These cornmeal muffins pair well with eggs, as well as chili and stews.

Ingredients

(Makes 12 muffins)
  • 2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup fat-free milk
  • 2 egg whites
  • 1 apple, cored, peeled and coarsely chopped
  • 1/2 cup corn kernels (fresh or frozen)

Directions

Heat the oven to 425 F. Line a 12-cup muffin pan with paper or foil liners.

In a large bowl, combine flour, cornmeal, brown sugar, baking powder and salt. Stir to blend evenly.

In a separate bowl, combine milk and egg whites. Add chopped apple and corn kernels. Whisk to mix evenly, and pour over the flour mixture. Stir gently until the dry ingredients are slightly moist. The batter will be lumpy.

Fill prepared muffin cups 2/3 full and bake about 30 minutes. Tops of muffins should spring back to the touch when they're baked.

Last Updated: May 18th, 2019