Apple & Cheddar Corn Muffins



  • 1 2/3 cup flour
  • 1 1/2oz cornmeal, uncooked
  • 1 tbsp double-acting baking powder
  • 3/4 lb apples, cored, peeled, and finely chopped
  • 1/2 cup frozen whole-kernel corn, thawed
  • 2 1/4oz Jensen's 19% Low-Fat Cheddar Cheese, shredded
  • 1/3 cup sugar
  • Dash of cinnamon
  • Dash of nutmeg
  • 6 tbsp corn oil
  • 3 eggs, lightly beaten


  • Preheat oven to 400ºF and prepare muffin tin.
  • In a large mixing bowl, combine flour, cornmeal, and baking powder.   Add apples, corn, cheddar, sugar, cinnamon and nutmeg.  Stir to combine.
  • In a small bowl, beat oil and eggs.  Stir into the flour mixture.
  • Fill each baking cup with an equal amount of batter. 
  • Bake in the middle of the oven for 15 minutes or until golden and a toothpick inserted into a muffin comes out dry. 
  • Set pan on a wire rack and let cool completely.