Honey Crisp Apple Cornmeal Muffins

I’m generally an organized person.  But in my office, the piles multiply just the way our mint proliferates in the backyard.  One of those piles consists of newspaper articles I’ve saved from the recycling bin (an eclectic assortment but leaning towards all things food).  I found a golden nugget in a Saturday section of the L.A. Times from a few weeks back.  There was an article that featured food blogger, Erika Kerekes. It also covered the organization she co-created with Dorothy Reinhold, as weel as Patti Londre , called Food Bloggers LA.  The group meets monthly to share experiences, sample each others offerings on the month’s food theme, and educate each other with technical tips related to blogging.

I went with my Novio and we had a blast!  We had the pleasure of meeting and getting to know a diverse, creative, and warm group of people.

Sampling the goods at FBLA gathering

The month’s theme was apples and pears, and the table was laden with sweet and savory delicacies.

It’s all about apples and pears

Thank you, FBLA –  I’m looking forward to sharing many more fun, enlightening  and delicious times together!

So that’s how I was motivated & inspired to come up with these little guys.

This is a very straightforward way to go. First mix the dry ingredients.

Sometimes things get a bit gritty in life. Stone ground, 100% whole-grain cornmeal offers the best kind of grit. I love the texture and use it here. But if you want a more genteel muffin, go for a finer grain of cornmeal (but try to find whole grain, it’s got a lot more goodness). It’ll work either way, medium or fine.

tiny bubbles…in the batter…makes me feel fine

Always gently stir in dry ingredients to keep muffins tender.

Save vigorous beating for batters that can take it.

Swirl in yogurt after mixing in half the dry mix

Ahhh, Honey-Crisp Apples

Do a rough dice

Fold in the apples

It’s a great idea to grease or spray the tops of the muffin tins to help the muffins easily pop out of the tin. I appear to have been a tad overzealous.

Honey Crisp Apple Cornmeal Muffins

Directions:

Preheat oven to 425º.

Combine all dry ingredients: flour, cornmeal, baking powder, baking soda, salt and cinnamon.

Whisk together the oil, sugar and eggs.  Add vanilla.

Gently stir in half the dry mixture into the egg/oil mixture.  Add yogurt (or sour cream) and blend into mixture.  Gently stir in the rest of the dry mix, just until incorporated.  Do not overmix as it can toughen up the muffins.  We sometimes need to be tough in life – muffins don’t.  Fold in diced apples.

Grease a 12-cup muffin tin.  Using 2 tablespoons, divide batter between the 12 cups.  Sprinkle the light brown (or turbinado) sugar over the top of each muffin.

Bake for 10 minutes.

Turn oven down to 400°.  Rotate muffins front to back and bake for 5 to 8 more minutes.  They are ready when a toothpick comes out clean or browned and firm to the touch.

They’re delicious warm, but if storing in fridge or freezer, cool thoroughly before placing them in an airtight plastic container or zip lock bag.  Cool in tin on stove for 10 minutes, then remove from tin,  and place muffins on their sides on a cooling rack.

For more delicious apple and pear recipes and to discover some terrific food blogs, click below: