June 23, 2012

apple cornbread muffins

I never gave a second thought to cornbread, until I tried these muffins.  We had them in little restaurant cafe in New York last summer and when I came home I knew I had to try them for myself.  They're now a regular part of my recipe repertoire.  Love, love, love.

Here's the recipe!

Apple Cornbread Muffins

1 cup yellow cornmeal
1 cup all purpose flour
1/3 cup sugar
1 tbsp baking soda
1/2 tsp salt

1 apple, peeled and grated
1 cup of milk
1 egg
6 tbsp butter, cut into a few pieces


1) Preheat oven to 350F.  Spray a 12 cup muffin tin with nonstick cooking spray.

2) Combine cornmeal, flour, sugar, salt and baking soda.

3) In a 2 cup measuring cup, pour the milk then add the butter.  Microwave the milk mixture on high for 30 seconds.  Stir, then put it in for another 30 seconds.  Stir it until the butter dissolves fully.  Be careful not to heat the milk too much (you'll see why in the next step).

4) Add the egg and beat with a fork to combine.  If the milk is too hot you could get scrambled eggs, which you definitely don't want.

5) Whisk the milk mixture into the cornmeal mixture until just combined.  Fold in the grated apple.  Divide the batter evenly among 12 muffin cups, fill them about 2/3 of the way up.  Bake about 20 mins, until a knife insert into the muffins comes out clean.  I like to broil them at the end for about 1 minute so that the tops get nice a golden.

These are great served warm with a pat of butter.  They're also great to have with soups or fresh summer salads.


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