Gravenstein Apple Corn Muffins
Carol Kozlowski, Kozlowski Farms
Makes 18 muffins

2 cups            all purpose flour
1 cup              cornmeal, fine grind
1 Tbsp            baking powder
1 tsp              salt
1 cup              sugar
2 large            eggs, slightly beaten
1 cup              half and half
1 cube            unsalted butter (4 oz), melted
1 tsp               vanilla            
2 cups            Gravenstein apples, shredded
1 jar                Kozlowski Farms Apple Butter – No Sugar Added

Pre-heat oven to 400°F. Spray muffin tins with a non-stick spray, set aside.

Combine in a large bowl flour, cornmeal, baking powder, salt, and sugar and whisk together until well blended.

Add the eggs, half and half, melted butter and vanilla to the dry ingredient and stir together; batter will be thick.  Set aside for batter to rest for 10 minutes.

Wash, peel and grate 2 cups fresh GRAVENSTEIN APPLES, fold into cornmeal batter. 

Divide batter equally among prepared muffin cups.  Bake muffins until tops are golden and tester inserted into center comes out clean.  Bake muffins for 18 to 22 minutes.  Baking time may vary depending on size of muffin tin cup.  Cool muffins in pan on wire rack for 10 minutes.  Serve warm or at room temperature topped with Kozlowski Farms Apple Butter.

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