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.

Nutritional Analysis Per Serving: Calories 130; Fat (grams) trace; Percent calories from fat trace; Percent polyunsaturated trace; Percent saturated trace; Percent monounsaturated trace; Cholesterol (milligrams) 3; Sodium (milligrams) 150; Protein (grams) 4; Carbohydrate (grams) 28; Fiber (grams) 1.5.