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.
1⅓cupsunbleached (all-purpose) flour
⅔cupcornmeal, preferably stoneground
⅓cup firmly packed light brown sugar
½cupnonfat or lowfatyogurt
¼cup plus 2tablespoonsskim milk, or as needed
2 large eggs
1 large egg white
3tablespoonsunsalted butter, melted, or 3tablespoonsvegetable oil
2apples or pears, peeled, quartered, cored, and cut crosswise into chunks
½cupdried currants or raisins
Pure maple syrup, warmed with a large pinch of ground cinnamon
Heat the oven to 375°F. Spray a 9-inch round cake pan with nonstick cooking spray. Set aside.
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 and egg white, and whisk to combine. Stir in the melted butter and set aside.
Toss the apples with ginger, cinnamon, and allspice, and add the raisins. Toss with the dry ingredients. Make a well in the center and pour in the liquids. With a large rubber spatula, mix until moistened but still lumpy. Do not overmix. Scrape into the pan and spread to the edges.
Bake until golden and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool briefly in the pan, then on a rack.
With a serrated knife, cut the muffin bread into 6 large wedges. Split each horizontally. Toast the cut sides. Serve hot, drizzled with warm maple syrup.