Apple-Cheddar Corn Muffins

Apple-Cheddar Corn Muffins

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  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup butter, melted
  • 1 tablespoon honey
  • 2 eggs, beaten
  • 2 small apples, cored and chopped (about 2 cups)
  • 1 cup grated cheddar cheese (about 4 ounces), plus extra for sprinkling


Preheat oven to 400° F. Coat 12 muffin cups with nonstick spray.

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In a small bowl, combine buttermilk, butter, honey and eggs.

Pour wet mixture into dry mixture and stir to blend. Fold in apples and cheese. Divide batter evenly among muffin cups and sprinkle with cheese.

Bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pan for 5 minutes, then transfer to a rack.

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