Potato and Cheese Muffins

¼ cup unflavored, unsweetened applesauce

1¼ cups all-purpose flour (unbleached, preferred)

¾ cup yellow cornmeal

1 tablespoon granulated sugar

2 teaspoons baking powder

1 teaspoon table salt

½ cup reduced fat (2% milk) extra-sharp cheddar cheese, ¼-inch dice

1 cup mashed potatoes (leftovers or prepared from instant) at room temperature

½ cup 1-percent milk

¼ cup plain nonfat yogurt

2 tablespoons canola or olive oil

1 large egg, beaten

½ teaspoon (or to taste) red pepper flakes

2 green onions, green and white parts minced (about cup)

Place a wire mesh strainer over a bowl deep enough to keep the bottom of the strainer from touching the bottom of the bowl and add applesauce. Set aside.

Place an oven rack in the middle position and heat oven to 400 degrees. Lightly spray the cups of a 12-muffin tin (2-inch cups) with vegetable oil. Set aside.

In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, and salt until combined. Add cheese cubes and coat with flour mixture by stirring or folding them, making sure each piece is separate and coated.

To a medium mixing bowl add mashed potatoes, milk, yogurt, oil, egg and 2 tablespoons of the drained applesauce. Using a hand mixer at medium speed; beat together until combined, about 1 to 2 minutes. Add red pepper flakes and green onions and with a large rubber spatula stir and fold together until combined. Stir the potato mixture into the flour mixture until just blended (this is a stiff batter).

Spoon muffin mixture into prepared tin filling each one nearly to the brim. Bake 20 minutes, or until the muffins are lightly browned. Immediately remove from the pan and serve.

Serves 12.

@Recipe nutrition:Nutrition values per muffin: 144 calories (24.9 percent from fat), 4 g fat (1 g saturated), 21.8 g carbohydrates, 1.3 g fiber, 5 g protein, 18 mg cholesterol, 342 mg sodium.