Apple cornmeal muffins

It has been a lazy morning. After a long week of toddler-wrangling (that sounds like a new extreme sport!) all I wanted to do this morning was read a good book in peace and bake. I left the boys to go enjoy some (rare) bright sunshine on the Heath, and I've successfully completed my two stated goals, as well as managing to make it until 1pm before contemplating rocking something other than pyjamas.

I'm still in those pjs but I really just wanted to share this recipe before rectifying that. I was inspired by a friend's amazing apple coffee cake, but this recipe here is what you bake when you want the taste of an amazing cake without getting a sugar-high and with some actual nutritional value. And now that baby boy is over one and out of the honey danger zone - this has the best kind of sweetener.


Apple Cornmeal Muffins

A sweeter baking apple, such as Gala (or Bramley if you are in British-based like me) would work well here because the batter is not very sweet. Also, feel free to play with the ratios of flour, and add in while wheat or spelt in place of some or all of the all-purpose.


1/4 cup honey
1/4 cup agave syrup
1/8 cup fresh orange juice
1/2 cup vegetable oil
2 large eggs
1 cup all purpose flour
1/2 cup cornmeal
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
2-3 apples, peeled, cored and diced

Whisk together honey, agave, and oil in a large bowl until well combined. Whisk in the eggs one at a time, whisking thoroughly after each addition.

In a separate small bowl whisk together the dry ingredients. Add the dry ingredients to the wet as stir just until combined. Fold in the apples. Fill muffin tins 2/3 the way full and bake in a 350 degree oven for about 12-15 minutes, or until a toothpick inserted in the middle of a muffin comes out with moist crumbs.