Apple and Cheddar Corn Muffins

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 12

    • Ingredients

  • 1 2/3 cupsflour
  • 1 1/2 ouncesyellow cornmeal
  • 1tablespoonbaking powder
  • 3/4 lbapple, cored, pared & diced
  • 1/2 cupfrozen corn, thawed
  • 2 1/4 ounceslow-fat cheddar cheese, shredded
  • 1/3 cupsugar
  • 1dashcinnamon
  • 1dashnutmeg
  • 1/3 cupcanola oil
  • 3eggs, lightly beaten

    • Directions

  • Preheat oven to 400.
  • Line 12 muffin cups with paper baking cups.
  • In largebowl, combine flour, cornmeal, and baking powder.
  • Add apples, corn, cheese,sugar, cinnamon, nutmg, stir to combine.In small bowl, beat eggs and oil; stir into flour mixture (don’t over beat…the mixture will be stiff).Fill bakingcups and bake for 15 minutes.

    • Reviews

  • “We really liked these muffins.I don’t really think they tasted like corn bread though.They were sweet and reminded me of a cupcake.I served them alongside chili, but we all ended up eating them like dessert.I will definitely be making these again.Made for 2013 Zaar Cookbook Tag.”

  • “There was just something that we thought was off about these.For as many ingredients as they have, they had no flavor for us.The kids enjoyed them, but neither of the adults were that impressed.They were very very dense and, while not dry, just didn’t have any flavor.Edible, but not something I’ll make again.”

  • “We really liked these muffins.I believe I followed the recipe, but because the measurements are mixed between weights and measures, it’s a bit difficult to tell.I weighed out the cornmeal and found it to be a bit more than 1/3 cup, almost 1/2 cup.I felt like this needed more corn flavor, so I would probably go with the 1/2 cup.The apples amounted to about 2 medium granny smith apples.I just a little more than 1/2 cup of the cheese.I found the batter to be very stiff and it worried me, but the result was very moist and very tender.I felt like they needed a bit more salt, even though I rarely add extra salt to recipes, but I’ll probably sprinkle in a 1/2 teaspoon.I needed an extra 5 minutes to get these baked through and the tops were starting to broach the line between golden and dark brown, but it was okay.We’ll make these often!Thanks for posting these Carole!”

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