Apple and cheddar corn muffins

Cherri Langley   RVSN34B
  1 2/3 c  flour
      1 ts flour
  1 1/2 oz Uncooked yellow corn meal
      1 tb baking powder
    3/4 lb Apples;cored,pared,finely
           Chopped..wt before cutting
    1/2 c  Corn;thawed frozen
  2 1/4 oz Cheddar;reduced fat,shredded
    1/3 c  Sugar
      1 ds Cinnamon
      1 ds Nutmeg
    1/3 c  Corn oil
      2 ts Corn oil
      3    Eggs; lightly beaten
 
  1.  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!