1 2/3 c. plus 1 tsp. all-purpose flour
1 1/2 oz. uncooked yellow cornmeal
1 tbsp. double-acting baking powder
3/4 lb. apples, cored, pared and finely chopped or grated
1/2 c. thawed frozen whole kernel corn
2 1/4 oz. reduced fat Cheddar cheese, shredded
1/3 c. granulated sugar
Dash of ground cinnamon
Dash of ground nutmeg
1/3 c. plus 2 tsp. corn oil
3 eggs, lightly beaten

Preheat oven to 400 degrees. Line 12 (2 1/2 inch) muffin pan cups with paper baking cups, set aside.

In large mixing bowl, combine flour, corn meal, and baking powder. Add apples, corn, cheese, sugar, cinnamon and nutmeg, stirring to combine.

In small bowl, beat together oil and eggs; stir into flour mixture; do not beat. Fill each cup about 2/3 full. Bake in oven for 15 minutes until golden. Set pan on wire rack to cool. Makes 12 muffins.