CORN MUFFINS WITH APPLES AND WALNUTS
I love corn muffins of all kinds. I eat a lot of salads for dinner and enjoy a muffin with my meal that has just a touch of sweetness. This muffin is good and perfectly sweet for me but surprisingly not as sweet as I was expecting. I liked it even better the following day. My non-vegan husband liked it too.
You can find the original recipe at “The Plant Powered Dietitian” page: CORN MUFFINS WITH APPLES AND WALNUTS
Depending on how you put your flour into a measuring cup, you can end up with different amounts which can sometimes change how well your recipe turns out. If you are not currently using a kitchen scale when baking, I highly recommend it. Not only will your measurements be more accurate, it is so much easier! Here is a kitchen scale tutorial video.
See the picture section for a PowerPoint slide I created explaining some differences between cornmeal, grits, hominy, polenta, corn starch, and corn flour. It's quite confusing!
What I did differently and clarifications:
-Used a Honey Crisp apple, after grating measured 1 cup
-Instead of oil used 1/4 cup apple sauce
-My cornmeal weighed 130 grams
-My white whole wheat flour weighed 130 grams
-Increased the chopped dates to 1/3 cup (I used Medjool dates and after pitting and chopping weighed 54 grams)
-My chopped walnuts weighed 58 grams
-Did not spray a muffin tin with oil. Instead, lined with parchment paper baking cups
