Breads

Apple Corn Muffins

  • 1/4 cup Organic butter
  • 2/3 cup Brown sugar
  • 1 lb Sweet apples, sliced lengthwise
  • 1 cup Yellow cornmeal
  • 1 cup Whole wheat pastry flour
  • 3 tablespoons Organic sugar
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk
  • 1 large Egg
  • 3 tablespoons Sunflower oil

    • Melt butter in a 10- to 12-inch frying pan over medium heat; stir in brown sugar until dissolved and bubbly. Stir in applesand cook until they are barely tender when pierced, about 5 minutes. Divide the apple-and-sugar mixture equally among 12 buttered muffin cups (1-cup capacity).

    In a bowl, mix cornmeal, flour, sugar, baking soda, and salt.

    In another bowl, mix buttermilk, egg, and oil to blend. Stir into cornmeal mixture just until evenly moistened. Spoon batter equally into muffin cups.

    Bake in a 350° regular or convection oven until tops are lightly browned and feel firm when pressed, 15to 20 minutes. Immediately run a knife between each muffin and cup rim and invert over a baking sheet to remove muffins(if any apple slices remain inside muffin cups, replace on muffins). Serve warmor at room temperature, apple side up.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Johanne Wayne of Lakewood, CO. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!