Apple ‘n Spice Muffins Try a baking apple for this recipe – one that holds some shape during cooking. Varieties that will be available this week include Granny Smiths, Cortland, Winesaps and Empires. Macouns will also be available; they are excellent for snaking, in salads and make an attractive addition to a cheese platter.
The Bergen County Farmers' Market is open at One Bergen County Plaza, Hackensack, on Wednesdays this summer from 11:00 a.m. to 2:00 p.m
1 ¼ cups all-purpose flour
½ cup cornmeal
1/3 cup sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. ground ginger
1 ¾ cups shredded baking apple
¾ cup low-fat buttermilk
2 Tbsp. vegetable oil
1 large egg, lightly beaten
2 tsp. sugar
¼ tsp. ground cinnamon
10 medium apples, peeled and cut into large chunks (about 2 ½ pounds)
Preheat oven to 400°.
Combine first 8 ingredients in a large bowl; make a well in center of mixture. Combine apple, buttermilk, oil and egg in a bowl; stir well. Add dry ingredients, stirring just until moist.
Divide batter evenly among 12 muffin cups coated with cooking spray. Combine remaining ingredients; sprinkle over muffins. Bake at 400° for 20 minutes or until golden. Remove from pans immediately. Serve warm.
Makes 12 muffins; serving size: 1 muffin.
Per Serving: 139 Calories, 3.5 g fat, 115 mg sodium, 24 g carbohydrate
Recipe adapted from: MyRecipes.com; originally published in Cooking Light, October 1996.