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Apple And Cheddar Corn Muffins

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CATEGORY CUISINE TAG YIELD
Eggs Breads 12 Servings

INGREDIENTS

Cherri Langley RVSN34B
1 2/3 c Flour
1 t Flour
1 1/2 oz Uncooked yellow corn meal
1 T Baking powder
3/4 lb Apples, coredparedfinely
Chopped..wt before cutting
1/2 c Corn, thawed frozen
2 1/4 oz Cheddar, reduced fatshredded
1/3 c Sugar
1 ds Cinnamon
1 ds Nutmeg
1/3 c Corn oil
2 t Corn oil
3 Eggs, lightly beaten

INSTRUCTIONS

Preheat oven to 400 F.  Line 12 muffin pan cups with paper baking
cups. 2. In large bowl combine flour, cornmeal, and baking powder.  Add
apples, corn, cheese, sugar, cinnamon, nutmet, stirring to  combine. In
small bowl, beat eggs and oil; stir into flour mixture  (do not
overbeat...the mixture will be stiff). 3. Fill baking cups  and bake in
center of oven for 15 minutes. Makes 12 muffins. ONE  MUFFIN= 1 1/2 F,
1/2 P, 1 B, 1/4 F, 25 Optional cal. Cherri Langley  said the recipe is
from Simply Light Cooking cookbook she obtained at  a Weight Watchers
meeting. Said cookbook was just great!  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Religion is external, faith is internal.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 188
Calories From Fat: 64
Total Fat: 7.2g
Cholesterol: 47.4mg
Sodium: 186.7mg
Potassium: 48.4mg
Carbohydrates: 27g
Fiber: <1g
Sugar: 5.7g
Protein: 3.7g


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