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Apple corn muffins

May 18, 2019

Recipe

These cornmeal muffins pair well with eggs, as well as chili and stews.

Makes 12 muffins

Braeburn, Cortland, Gala and Granny Smith are good baking apples.

Heat the oven to 425 F. Line a 12-cup muffin pan with paper or foil liners.

In a large bowl, combine flour, cornmeal, brown sugar, baking powder and salt. Stir to blend evenly.

In a separate bowl, combine milk and egg whites. Add chopped apple and corn kernels. Whisk to mix evenly, and pour over the flour mixture. Stir gently until the dry ingredients are slightly moist. The batter will be lumpy.

Fill prepared muffin cups 2/3 full and bake about 30 minutes. Tops of muffins should spring back to the touch when they're baked.

2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup fat-free milk
2 egg whites
1 apple, cored, peeled and coarsely chopped
1/2 cup corn kernels (fresh or frozen)

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits 2 Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables 2 Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

2 Carbohydrates Fats Fruits Protein and dairy Sweets Vegetables

Nutritional analysis per serving

Calcium 120 Calories 26 g Total carbohydrate Trace Cholesterol 1 g Dietary fiber Trace Monounsaturated fat Potassium 4 g Protein Trace Saturated fat 1 muffin Serving size 128 mg Sodium < 1 g Total fat