Toasted Cornmeal-Apple Muffin Wedges

Preparation info
  • Makes

    6

    Servings
    • Difficulty

      Medium

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Yogurt and lowfat or skim milk add lightness and moisture to this quick muffin/bread. The wedges can be baked ahead and toasted the next day for breakfast or brunch.

Ingredients

  • 1⅓ cups unbleached (all-purpose) flour
  • cup cornmeal, preferably stoneground

Method

  1. Heat the oven to 375°F. Spray a 9-inch round cake pan with nonstick cooking spray. Set aside.
  2. Place the flour, cornmeal, brown sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine. Measure the yogurt and milk in a glass measure, add the eggs