Apple Cornmeal Mini-Muffins

Try smearing these with apricot jam when they're warm from the oven—it's a nice match.

Makes 24 mini-muffins

Ingredients:

• Cooking Spray
• 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*

Directions:

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

Alan's Kitchen Tip

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

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