Apple Cornmeal Muffins

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!

Apple Cornmeal Muffins

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5 from 1 reviews

• Author: by Deanna Segrave-Daly, RD
• Yield: About 12 1x

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Description

Simple cornmeal muffins with the addition of peel-left-on apples autumn spices to fill your kitchen with lovely aromas.

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Ingredients

Scale 1x2x3x

• 1 1/4 cup stone-ground cornmeal (or regular cornmeal)
• 3/4 cup all-purpose flour
• 5 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 large eggs
• 1 1/3 cup low fat milk
• 2 tablespoons canola oil
• 1/2 teaspoon vanilla
• 1/4 teaspoon white vinegar
• 1 cup cored, chopped (unpeeled) apples
• Raw or turbinado sugar (optional)

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Instructions

1. Preheat oven to 425 degrees F. Spray muffin cups or place muffin/cupcake paper in 12 muffin cups.
2. Combine cornmeal, flour, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl.
3. Combine eggs, milk, oil, vanilla and vinegar in another.
4. Make a well in the dry ingredients, and pour in wet ingredients; stir just until combined – I find it’s about 15 strokes with a wooden spoon.
5. Stir in apples just until mixed.
6. Divide batter evenly in 12 muffin cups. Sprinkle with a little turbinado sugar if desired.
7. Bake about 12-15 minutes until toothpick inserted in center comes out clean. Remove from muffin pan and cool on rack.