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2 cups All-purpose Flour
1/2 cup Yellow Cornmeal
1/4 cup Brown Sugar (packed)
1 Tablespoon Baking Powder
1/4 teaspoon Salt
3/4 cup skim Milk
2 Egg Whites
1 Apple, peeled,and coarsely chopped
1/2 cup Corn Kernels
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Preheat oven to 425 degrees. Spray muffin tin generously with nonstick spray. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt, blend well. In a separate bowl, combine the milk, egg whites and margarine. Add the apple and corn to the liquid ingredients and then pour over the dry ingredients. Mix lightly until all are slightly moist, the batter will be lumpy. Fill muffin cups two-thirds full and bake about 30 minutes. Tops will spring back when touched.
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