Yield
Makes 12 muffins
James Carrier

How to Make It

Step 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).

Step 2

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

Step 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.

Step 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.

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