• 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