There’s something to be said for muffins! We make them almost once a week in my house…for snacks or lunches or breakfast. They were the very first recipe my 7 year-old made all by herself (and now, she is always pleased when I ask her to make the weekly batch of baked goods.) The recipe doesn’t change much from muffin to muffin – a simple mixing of some flour, leavening agent and spices; then mix milk (or yogurt), eggs and some oil; and gently stir them together in about 15-20 strokes with a wooden spoon to avoid over-mixing.
The varieties of muffins are endless. And you would think that since my kitchen produces muffins weekly, this blog would have a recipe-box-full of variations; however, I’ve just realized there are surprisingly few here: Squash Honey Date Muffins, Almond Milk vs Milk Muffins and Deanna’s Peek-A-Boo Corn Muffins. (I plan to add more in the coming months!)
You can’t get much better than this corn muffin recipe I’m sharing today; not only does it have fresh (peel-left-on!) apples and fragrant spices that fill your home with one of the aromas of autumn, but they also contain stone-ground cornmeal for a little crunch and to make them seem especially hearty and filling at lunch time. Enjoy!