Cheddar and Apple Corn Muffins

Yield: 12 muffins

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These ingredients are:
vegetarian iconVegetarian gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

With a touch of sweet and savory, these muffins are sure to please at the breakfast or dinner table.

Ingredients

Preparation

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

Whisk together flour, cornmeal, baking powder, salt, baking soda and pepper in a large bowl. Combine buttermilk, butter, honey and eggs 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.

Notes

Substitute all-purpose flour for the gluten-free flour blend, if desired.

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

Recipe by Jackie Freeman, PCC Chef

Source: PCC Sound Consumer, May 2013

More about: cornmeal, gluten free, muffins

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