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Apple Cornmeal Mini Muffins

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Why I Love This Recipe

These look like a nice little muffin for Thanksgiving.

Inspired by chef, restaurateur, and TV personality Bobby Flay. Try smearing these with apricot jam when they're warm from the oven it's a nice match

Ingredients You'll Need

1 1/4 cups stone-ground cornmeal
3/4 cup all-purpose flour
5 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs
1 1/3 cups milk
2 tablespoons unsalted butter, melted and cooled slightly
1/2 teaspoon vanilla extract
1/4 teaspoon white vinegar
3/4 cup peeled, diced Granny Smith apples*
Cooking spray
Special equipment:
Mini-muffin pan

3/4 cup frozen blueberries (they should be frozen solid, not thawed) can be substituted for the apples


Preheat oven to 425° F.

Combine cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium mixing bowl.

Combine eggs, milk, butter, vanilla, and vinegar in another.

Make a well in the dry ingredients, and pour in the wet ingredients; stir just until combined.

Stir in apples, just until incorporated.

Spray mini-muffin tin with cooking spray, and divide batter evenly; bake 7 to 8 minutes, until a test comes out clean.

Remove from tin, using a small offset spatula if necessary; cool on a rack. Serve.

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