This time I wanted a sweet version but not a dessert. Remember, this is building a better cornbread, as in healthier. I shy away from the butter, the sugar, the pound of cheese, and usually the eggs. A recent batch of Braeburn apples were disappointing. But they worked well in the muffins. And a few raisins didn't hurt either. The apples also helped keep the muffins very moist. There were a hit. Here's what you do:
Pre-heat oven to 400 degrees.
1 cup cornmeal
1 cup whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup 1% milk
about 1/3 - 1/2 cup non-fat, plain yogurt
1 tbsp olive oil
- apples: I used about 2 heaping cups of peeled and diced Braeburn apples
- ground apple pie spice mix
- about 2 tbsp golden raisins
There is no raw egg so feel free to taste and re-spice as appropriate.
Spray a standard-sized muffin pan with cooking spray. Bake for 15 mins. Because our oven is hotter in the back, I have to turn anything baking at the half-way point. So about 7 minutes into this I turn the pan around then set the timer for another 7-8 minutes.
I like to take them out when I can still detect some wiggle in the middle. Having them just shy of under-cooked helps retain moisture.
Let the muffins cool in the tin for a few minutes before you remove them to a wire rack to finish cooling.
These were moist and flavorful and plenty sweet for us. We didn't want pastry, we wanted a sweet (instead of savory) cornbread to have in the morning.
I do think I would prefer a finer grind on the cornmeal but I will use up what we have in the house first. I've since purchased finely ground cornmeal. Posts coming soon which use this finer grind.
Overall, a very successful cornbread. I'm looking forward to another version soon.