Toasted Cornmeal-Apple Muffin Wedges

Preparation info

  • Makes


    • Difficulty


Appears in

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

Lighter, Quicker, Better

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.


  • 1⅓ cups unbleached (all-purpose) flour
  • cup cornmeal, preferably stoneground
  • cup firmly packed light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup nonfat or lowfat yogurt
  • ¼ cup plus 2 tablespoons skim milk, or as needed
  • 2 large eggs
  • 1 large egg white
  • 3 tablespoons unsalted butter, melted, or 3 tablespoons vegetable oil
  • 2 apples or pears, peeled, quartered, cored, and cut crosswise into chunks
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ cup dried currants or raisins
  • Pure maple syrup, warmed with a large pinch of ground cinnamon


    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 and egg white, and whisk to combine. Stir in the melted butter and set aside.
    3. 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.
    4. 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.
    5. 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.