Apple And Cheddar Corn Muffins Recipe
Ingredients
| All purpose flour | 1 2/3 Cup (16 tbs) | |
| Yellow cornmeal | 1 1/2 Ounce, uncooked | |
| Double acting baking powder - 1 tablespoon | ||
| Apples | 3/4 Pound, cored | |
| Wholekernel corn - 1/2 cup, thawed frozen | ||
| Reduced fat cheddar cheese | 2 1/4 Ounce, shredded | |
| Sugar | 1/3 Cup (16 tbs) | |
| Cinnamon - dash, ground | ||
| Nutmeg - dash, ground | ||
| Corn oil | 1/3 Cup (16 tbs) | |
| Eggs | 3 Small, slightly beaten | |
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.
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.
Chef
