A basket of apples
I loved them hot out of the oven with scrambled eggs for breakfast. They were good later in the day, too.
I persuaded Robert to give me his recipe for 1 dozen Apple-Raisin-Cornmeal-Maple muffins.
1 cup flour
½ cup cornmeal
¾ cup milk
1 large egg
2 tablespoons butter
2 teaspoons baking powder
½ teaspoon salt
¾ cup raisins
1 medium apple, peeled and cored. Chop into small pieces.
¾ cup of sugar
Pinch of ground cinnamon
1 tablespoon maple syrup
Grease muffin tins
Preheat oven to 425 degrees
Put flour, cornmeal, sugar, baking powder, cinnamon in a bowl. Whisk together until even in color.
Warm milk and butter to a moderate temp.
Stir egg into milk butter and add syrup
Stir apples and raisins into flour mix.
Make a well in center and pour liquid in well.
Gently mix ingredients together until moistened -- do not beat.
Fill baking cups evenly.
Bake 20 to 25 minutes until nicely browned.
In honor of the occasion I made a block using the same foundation I used in July.