Apple Corn Muffins

Name: Apple Corn Muffins
Ingredients: 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

11 ingredients

4 steps

Ingredients

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

Directions

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).
2

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