- 2 cups all purpose flour
- 1/2 cup yellow cornmeal
- 1/3 cup lightly packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg, beaten
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup canned pie apples, coarsely chopped
Preheat oven to 350 degrees.
Lightly grease twelve 4-ounce, or six 8-ounce muffin tins. In a large
mixing bowl combine the flour, cornmeal, sugar, baking powder, and salt.
In a separate bowl, combine the milk, egg, butter and vanilla and blend.
Add the apple and milk-egg mixture to the dry ingredients and mix by hand
gently until the dry ingredients are just moistened; the batter will be
slightly lumpy. Fill each muffin cup about two-thirds full and bake for
about 25 minutes, or until the muffins are golden and tops spring back
Yield: Twelve 4 ounce muffins, or six 8 ounce muffins