Rosemary Cheddar Corn Muffins

Preheat oven to 375 F. Grease a 12-count muffin pan with nonstick cooking spray or line with paper liners. Set aside.

In a medium bowl, mix together the cornmeal, flour, baking powder, baking soda and salt until fully mixed. Add in rosemary and stir. Set aside.

In another bowl, add egg, egg white, milk, applesauce, sugar and oil. Using a hand electric mixer, beat on low until mixture is fully combined and sugar has dissolved. Slowly add the flour mixture into the wet mixture, beating between each addition.

Using a wooden spoon, gently stir in cheddar cheese. Pour batter into the greased muffin cavities about 2/3 the way full.

Bake muffins for 15-20 minutes, or until golden brown and a toothpick inserted comes out clean.

Recipe adapted from Martha Stewart and Taste of Home.