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Apple Corn Muffins

  • 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 when touched.

Yield: Twelve 4 ounce muffins, or six 8 ounce muffins

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