Cheddar and Apple Corn Muffins

Yield: 12 muffins

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These ingredients are:
gluten-free iconGluten-free peanut-free iconPeanut-free wheat-free iconWheat-free


Dry ingredients

Wet ingredients



Preheat oven to 400° F. Coat 12 muffin cups with nonstick spray.

Whisk together dry ingredients in a large bowl. Combine wet ingredients in a small bowl. Pour wet mixture into dry mixture and stir to blend. Fold in additions. Divide batter evenly between muffin cups.

Bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pan for 5 minutes, then transfer to a rack.

Each serving: 130 cal, 6 g fat (3.5 g sat), 50 mg chol, 500 mg sodium, 15 g carb, 1 g fiber, 5 g protein

Source: PCC Sound Consumer, May 2013

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More about: cornmeal, gluten free, muffins


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