Apple and cheddar corn muffins ww
1 2/3 c flour, all-purpose
1 1/2 oz Cornmeal, yellow
1 tb baking powder, double-acting
3/4 lb Apples
- cored, pared,
- finely chopped
1/2 c Corn, whole-kernal, frozed
2 1/4 oz Cheese, Chedder, reduced-fat
1/3 c Sugar, granulated
1 ds Cinnamon, ground
1 ds Nutmeg, ground
6 tb Corn oil
- lightly beaten
Preheat oven to 400F. Line 12 2-1/2" muffin-pan cups with paper baking
cups; set aside. In large mixing bowl combine flour, cornmeal and baking
powder. Add apples, corn, cheese, sugar, cinnamon, and nutmeg, stirring to
combine. In small bowl beat together oil and eggs; stir into flour mixture.
Fill each baking cup with an equal amount of batter. Bake in middle of even
fro 15 minutes, until golded and tootpick comes out dry. Set pan on wire
rack and let cool.
Weight Watcher Exchanges: 1-1/2 Fat, 1/2 Protein, 1 Bread, 1/4 Fruit, 25
Per serving: 214 calories, 5 g. protein, 27 g.
carbohydrate, 9 g. fat, 67 mg. cholesterol, 160 mg.
sodium, 110 mg. calcium, 1 g. dietary fiber.
Calories from fat: 36%
Original recipe from Weight Watchers "Simple Light Cooking". Conversion
and additional nutritional analysis by Rick Weissgerber.