Applecornmuffins Recipes

Steps:

• Preheat oven to 425 degrees.
• Spray muffin tin generously with nonstick spray.
• In a large bowl, combine flour, cornmeal, sugar, baking powder and salt, blend well.
• In a separate bowl, combine the milk, egg and butter.
• Add the apple and corn to the liquid ingredients and then pour over the dry ingredients.
• Mix lightly until all are slightly moist, the batter will be lumpy.
• Fill muffin cups two-thirds full and bake about 30 minutes.
• Tops will spring back when touched.

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well. In a small bowl, combine apple juice, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Stir in chopped apples.
• Fill cups 2/3 full. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Steps:

• Preheat the oven to 400 degrees. Line 12 muffin tins (2 1/2 inch round) with paper liners. Sift sugar, baking powder, baking soda, salt and cinnamon together. Add flour and sift again. In a bowl combine egg, melted butter and buttermilk. Stir the wet ingredients into dry ones and mix just to combine don't overbeat. Add apples and pecans. Spoon batter into muffin tins to the top. Sprinkle with granulated sugar and bake 25 minutes. Transfer to a rack to cool.

Steps:

• FOR MUFFINS: In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, salt, allspice, and nutmeg.
• In another bowl, beat the eggs, sour cream and butter together.
• Stir the egg mixture into the dry ingredients, just until moistened (do not overmix).
• Fold in the diced apple into the batter.
• Fill greased or lined muffin cups one-third full.
• FOR TOPPING: In a bowl, combine the nuts, flour, sugar, cinnamon, and nutmeg. Cut in the butter until mixture resembles coarse crumbs.
• Sprinkle about two-thirds of the topping over the batter in the cups.
• Top with remaining batter and then sprinkle the remainder of the topping mix over each muffin.
• Bake at 375F for 20-25 minutes or until toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire racks to cool completely.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels. , Fill 12 paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. , Bake at 350° until a toothpick inserted in the cake portion comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Stir in the buttermilk. Combine the flour, cinnamon, baking soda and salt; add to butter mixture just until moistened. Fold in chopped apples. , Fill paper-lined muffin cups three-fourths full. Place sliced apples over batter. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over tops., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.