• 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