Apple Cornmeal Mini Muffins
  • 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
  1. Preheat oven to 425° F.
  2. Combine cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium mixing bowl.
  3. Combine eggs, milk, butter, vanilla, and vinegar in another.
  4. Make a well in the dry ingredients, and pour in the wet ingredients; stir just until combined.
  5. Stir in apples, just until incorporated.
  6. Spray mini-muffin tin with cooking spray, and divide batter evenly; bake 7 to 8 minutes, until a test comes out clean.
  7. Remove from tin, using a small offset spatula if necessary; cool on a rack. Serve.
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