Apple corn muffins

Content provided by Mayo Clinic

Date Updated: 05/18/2019

Serving Info

Makes 12 muffins

Dietician Tip

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

Directions

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.

Ingredients

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)