Apple n' Spice Muffins

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
  • Cooking spray
  • 2 tsp. sugar
  • ¼ tsp. ground cinnamon

10 medium apples, peeled and cut into large chunks (about 2 ½ pounds)

  1. Preheat oven to 400°.
  2. 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.
  3. 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:; originally published in Cooking Light, October 1996.