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Apple Cornmeal Muffins

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

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

Ingredients

Scale
  • 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)

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.