Almond Corn Muffins

Muffins
Written By Madison Gilfert

Grocery store muffins were a childhood breakfast staple for me. This slightly elevated version of a classic corn muffin uses roasted almonds and shredded apples to add some dimension without sacrificing on simplicity or nostalgia.

Instructions

Preheat oven to 375°F.  Prepare large muffin tin with nonstick spray.

Add dry ingredients to food processor and pulse until almonds are coarsely chopped.  Transfer to mixing bowl.  Alternatively, chop almonds by hand and combine ingredients in a mixing bowl directly.

Combine wet ingredients in a separate bowl, then add to dry mixture and thoroughly combine, ensuring no unhydrated flour pockets remain.

Pour/divide batter into prepared pans. Bake for 5 minutes, then knock oven temp down to 375°F and continue baking until toothpick inserted into center comes out clean and tops are slightly crisp, approximately 15-20 mins. Allow to cool completely in baking pan.

Ingredients

Dry

  • 1 C almonds, roasted

  • 1 ⅓ C cornmeal

  • ½ C all purpose flour

  • ½ C cane sugar

  • 1 t baking powder

  • ½ t baking soda

  • ½ t salt

  • ½ t nutmeg

Wet

  • 2 small apples, peeled and finely shredded

  • ¼ C Just Egg

  • 3 T unsalted butter, melted

  • ¼ C unsweetened milk

  • 1 t vanilla extract

  • ½ t almond extract


Madison Gilfert
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