Double Apple Corn Muffins

Submitted by Graciebonica

"I found this recipe years ago, I think in a Woman's Day magazine. Either yellow or white corn meal may be used. The chopped apple adds moisture. I added 1/4 teaspoon of butter flavoring, but this is entirely optional."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 14 muffins
• Serves: 14

ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1⁄4 cup sugar
• 1 tablespoon baking powder
• 1⁄2 teaspoon salt
• 2 eggs, lightly beaten
• 2⁄3 cup unsweetened applesauce
• 1⁄2 cup milk
• 1⁄4 cup canola oil
• 1 large apple, peeled and finely chopped

directions

1. Stir together the flour, cornmeal, sugar, baking powder and salt; set aside.
2. Combine the eggs, applesauce, milk and oil; stir into dry ingredients, just until moistened.
3. Add apple.
4. Spoon into greased muffin pans, filling 2/3 full.
5. Bake at 425F for 15 minutes.
6. Cool muffins five minutes in pan before serving.

Reviews

[Susie D]

My muffins turned out fairly dense. I'm not sure if my baking powder was flat or the recipe needs tweaking, but the flavor intrigued us enough that I plan to try the recipe again. The apples added a sweetness that paired nicely with the spicy Recipe #473732. I used a Granny Smith apple and left it unpeeled. The green bits were attractive in the muffins. Thank you for sharing the recipe! Discovered during Spring 2012 Pick A Chef.