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Apple Corn Muffins





Yields
Makes 12 muffins

Of all the baked goods that her grandmother made using homegrown apples, these muffins were Elsa Kleinman's favorite.

Apple Corn Muffins




James Carrier
 1/4 cup (1/8 lb.) butter
 2/3 cup brown sugar
 1 pound sweet apples, such as Fuji, rinsed, peeled, cored, and sliced lengthwise
 1 cup yellow cornmeal
 1 cup all-purpose flour
 3 tablespoons granulated sugar
 1 teaspoon baking soda
 1/2 teaspoon salt
 1 cup buttermilk
 1 large egg
 3 tablespoons salad oil
Step 1
1

Melt butter in a 10- to 12-inch frying pan over medium heat; stir in brown sugar until dissolved and bubbly. Stir in apples and cook until they are barely tender when pierced, about 5 minutes. Divide the apple-and-sugar mixture equally among 12 buttered muffin cups (1/2-cup capacity).

Step 2
2

In a bowl, mix cornmeal, flour, granulated sugar, baking soda, and salt.

Step 3
3

In another bowl, mix buttermilk, egg, and oil to blend. Stir into cornmeal mixture just until evenly moistened. Spoon batter equally into muffin cups.

Step 4
4

Bake in a 350° regular or convection oven until tops are lightly browned and feel firm when pressed, 15 to 20 minutes. Immediately run a knife between each muffin and cup rim and invert over a baking sheet to remove muffins (if any apple slices remain inside muffin cups, replace on muffins). Serve warm or at room temperature, apple side up.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 236Calories from Fat 32
% Daily Value *
Total Fat 8.3g13%

Saturated Fat 3.2g16%
Cholesterol 29mg10%
Sodium 274mg12%
Total Carbohydrate 38g13%

Dietary Fiber 1.5g6%
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.