Apple Corn Muffins

Categories:
low fat, muffins

2 cups all-purpose flour
1/2 cup yellow corn meal
1/4 cup brown sugar - (packed)
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup skim milk
2 egg whites
1 apple; peeled, and
coarsely chopped
1/2 cup corn kernels

Preheat oven to 425 degrees. Spray muffin tin generously with nonstick spray. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt, blend well. In a separate bowl, combine the milk, egg whites and margarine. Add the apple and corn to the liquid ingredients and then pour over the dry ingredients. Mix lightly until all are slightly moist, the batter will be lumpy. Fill muffin cups two-thirds full and bake about 30 minutes. Tops will spring back when touched. This recipe yields 12 muffins. Nutritional Analysis Per Serving: Calories 130; Fat (grams) trace; Percent calories from fat trace; Percent polyunsaturated trace; Percent saturated trace; Percent monounsaturated trace; Cholesterol (milligrams) 3; Sodium (milligrams) 150; Protein (grams) 4; Carbohydrate (grams) 28; Fiber (grams) 1.5.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-27-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 97 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 20g Carbohydrate; trace Cholesterol; 184mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count 1 serving as: 2 starch servings. Weight Watcher points calculated at 2 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 12 servings

Preparation Time: 0:00

[an error occurred while processing this directive]since Jan 15, 2009