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Apple corn muffins

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup fat-free milk
  • 2 egg whites
  • 1 apple, cored, peeled and coarsely chopped
  • 1/2 cup corn kernels (fresh or frozen)

Directions

Heat the oven to 425 F. Line a 12-cup muffin pan with paper or foil liners.

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

In a separate bowl, combine milk and egg whites. Add chopped apple and corn kernels. Whisk to mix evenly, and pour over the flour mixture. Stir gently until the dry ingredients are slightly moist. The batter will be lumpy.

Fill prepared muffin cups 2/3 full and bake about 30 minutes. Tops of muffins should spring back to the touch when they’re baked.

Nutritional analysis per serving

Calories 120
Total carbohydrate 26 g
Cholesterol Trace
Dietary fiber 1 g
Monounsaturated fat Trace
Protein 4 g
Saturated fat Trace
Serving size 1 muffin
Sodium 128 mg
Total fat < 1 g

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates 2

DASH Eating Plan Servings

Grains and grain products 2

Diabetes Meal Plan Exchanges

Starches 2

Dietitian Tip

Braeburn, Cortland, Gala and Granny Smith are good baking apples.

More from the Mayo Library

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Dietitian Tip

Braeburn, Cortland, Gala and Granny Smith are good baking apples.

More from the Mayo Clinic Health Library​