Cornmeal Apple Cheese Muffins

Yield: 12 large or 18 small muffins

Ingredients

Nonstick cooking spray

1 1/2 cups flour

3/4 cup yellow cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3/4 cup milk (fat-free, low-fat or soy)

1/4 cup apple juice or cider

1/3 cup honey

1/3 cup vegetable oil

2 eggs

1 cup grated cheddar cheese, regular or sharp

1 medium apple such as Braeburn, Empire or Granny Smith, peeled, finely diced

Nutrition Facts

Yield: 12 large or 18 small muffins

Approximate Nutrient Content per serving:

Calories: 222

Calories From Fat: 90

Total Fat: 10g

Cholesterol: 41mg

Sodium: 255mg

Total Carbohydrates: 28g

Protein: 6g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat oven to 400 degrees F

Spray 12 large or 18 small muffin cups with nonstick cooking spray. In a large bowl, stir together the flour, cornmeal, baking powder, baking soda, cinnamon and nutmeg.

In a medium bowl, mix together the milk and apple juice. Whisk in the honey, oil and eggs.

Make a well in the center of the dry ingredients and pour in the liquids and the cheese. Stir to barely combine the batter. Fold in the diced apples so the batter is lumpy, not smooth.

Fill each muffin cup about 2/3 full. Bake 25 minutes, or until a skewer inserted in the center of a muffin comes out clean.

Remove from the muffin cups immediately and cool on a wire rack or serve hot.

Please note that some ingredients and brands may not be available in every store.

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