Honey Apple Cornmeal Muffins

These muffins are perfect for breakfast, brunch, 

snack time or to add to a lunchbox.

Ingredients:
1/2 cup raisins, plumped

6 tablespoons butter

1/2 cup honey

1 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup cornmeal
2/3 cup milk
2 eggs
1/2 cup diced unpeeled apple (approximately 1/2 a small or medium apple)

Method:
To plump raisins, place in a small bowl and add just enough hot water to cover. Allow to steep for 5 minutes. Strain water from raisins and set aside.**

Heat the butter and honey just until the butter is melted. Stir to mix and set aside to cool.

Preheat oven to 400*. Grease or line muffin pans with liners.

Into a large bowl, sift together flour, baking powder, salt and cinnamon. Stir in cornmeal. Combine butter & honey, milk and eggs and mix thoroughly with a fork. Add all at once to dry ingredients, stirring just enough, with the fork, to dampen flour mixture.  Fold in raisins and apple. Spoon batter into 18 regular sized greased or paper lined muffin cups. Bake for 15 - 20 minutes, until browned and toothpick inserted in center of muffin comes out clean. Makes 18 muffins. Or, divide the batter between 6 extra large muffin cups and bake for 20 to 25 minutes. Store in an airtight container in the refrigerator. 

**I save the leftover water, in the refrigerator, to use when making oatmeal.

Note: If paper liners are used, cool muffins completely, before removing the paper, otherwise the wrappers will stick to the muffins. If you desire to serve warm muffins, bake in greased pan without paper liners.