Monday, 23 November 2009

• Apple Corn Muffin Recipe For Thanksgiving!

   

  

  Instead of having just regular corn muffins, how about giving a little “healthy twist” by adding apples this Thanksgiving?

  Here’s a healthy and easy recipe you can try from MayoClinic.com

  “Of the many varieties available, Baldwin, Braeburn, Cortland, Fuji and Gala are among the best apples to use in baked goods or for eating raw. When buying apples, select those that are firm and even-colored and don’t have bruises, holes or soft spots.”  

  Ingredients (makes 12 muffins):

  2 cups all-purpose (plain) flour

  ½ cup yellow cornmeal

  ¼ cup packed brown sugar

  1 tablespoon baking powder

  ¼ teaspoon salt

  ¾ cup fat-free milk

  2 egg whites

  1 apple, peeled and coarsely chopped

  ½ cup corn kernels

  Cooking instructions:  

  (1)    Preheat the oven to 425 F. Line a 12-cup muffin pan with paper or foil liners.

  (2)    In a large bowl, combine the flour, cornmeal, brown sugar, baking powder and salt. Stir to blend evenly.

  (3)    In a separate bowl, mix the milk and egg whites.

  (4)    Add the apple and corn, whisk to mix evenly and pour over the flour mixture.

  (5)    Stir lightly until all are slightly moist. The batter will be lumpy.

  (6)    Fill prepared muffin cups 2/3 full and bake about 30 minutes. Tops will spring back when touched.

  (7)    Enjoy!

  What’s your favorite type of corn muffin/corn bread? Do you know any other “healthy” corn muffin/corn bread recipes?

  For tips and nutritional information for this dish, please visit mayoclinic.com

   

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