You know me—always picking up some odd thing or another in the plethora of ethnic markets throughout New York City.
This time, it was canned apples in sugar syrup from my favorite Indian market in Jackson Heights, Queens. Normally, I don’t buy canned fruit, much less anything in sugar syrup. But it just caught my attention on the shelf and I was curious about what they tasted like and what their appeal was. So, I bought a can.
Okay, now I know that it states right there on the can that they’re packed in sugar syrup. But I was not prepared for the cloying sweetness that almost put me into a diabetic coma. Yowza.
So, this is what I did. I drained the apples from the syrup and threw together a quick cornbread mix and made muffins. I found that the cornbread balanced out some of that sweetness. Keep the syrup for another recipe (for example, poke holes in a cake and pour the syrup over the top, or strain it and use it for a cocktail).
Here’s my recipe. It’s really easy and quick and a great way to use those canned apples that everyone has lying around. I mean, don’t you have them in your pantry?
Do not add sugar to the cornbread mix—it will make the muffins over-the-top sweet. Let me know what you think. Enjoy!
Apple Corn Muffins
1 cup fine cornmeal
¼ cup whole wheat flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
pinch salt ¼ cup milk
1 container apples in syrup, drained
Preheat oven to 350 degrees F. Grease a 6-cup muffin tin.
In a medium bowl, combine cornmeal, flour, cinnamon, nutmeg, and salt. Whisk together.
Add milk and egg and whisk in. Fold in apples just until all apples incorporated.
Divide batter into cups of muffin tin.
Bake for about 30 minutes, or until golden brown. Remove from oven and let cool 10 minutes; turn out onto wire rack.
Makes 6 muffins.