Apple Cheddar Corn Muffins
Fresh corn and cheddar make this nutritious muffin a popular and convenient choice. These are easy to prepare and inexpensive. Use fresh corn kernels when available, or thaw frozen corn kernels.
1 2/3 cups (400 mL) all purpose flour
1/3 cup (75 mL) yellow cornmeal
1/3 cup (75 mL) granulated sugar
1 tbsp. (15 mL) baking powder
Generous pinches of salt, ground cinnamon and nutmeg
2 large eggs, lightly beaten
2/3 cup (150 mL) milk
1/3 cup (75 mL) canola oil
2 3/4 cups (675 mL) B.C. Brand apples, peeled, cored and finely chopped
1/2 cup (125 mL) fresh corn kernels
1/2 cup (125 mL) grated cheddar cheese
Preheat oven to 375°F (190° C). Grease 16 muffin cups with butter or oil or line with paper liners. Combine flour, cornmeal, sugar, baking powder, and seasonings in a large bowl and stir to blend. In separate bowl whisk together eggs, milk and oil. Pour over dry ingredients. Sprinkle with apples, corn and cheese. Stir just until dry ingredients are moistened. Spoon into prepared muffin cups. Bake in center of preheated oven for 25 to 30 minutes or until tops are firm to the touch. Let cool in pans on rack for 5 minutes. Transfer to rack and cool completely. Makes 16 muffins.