Instructions: 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.

This recipe yields 12 muffins.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.