A good friend is from the deep South. She loves pickup trucks, country music and above all, good southern cooking. When I stayed at her home, we awoke to her mother cooking up a montage of dishes, eggs, bacon, hash browns, biscuits, the list goes on. I was informed that if I wanted to try a local southern delicacy, we could walk down to the local diner in the center of town. The building looked to me like something out of a movie set. It was rustic; a throwback to the old South. I was assured that the Diner’s appearance had no bearing on the palatability of the food. Before I knew it two of their legendary corn muffins slathered with butter were placed in front of us. I savored the natural sweetness of the muffin that came from the cinnamon and apple in it. Recreating their recipe was a must upon returning home.
Preheat oven to 350 f. In a medium sized mixing bowl, combine the contents of this package with
- 1 CUP MILK
- 1 EGG
- 2 PEELED AND DICED APPLES
- ½ TSP RUSSIAN MULLING SPICE
(not the whole packet enclosed- you will find more recipes for the Russian Mulling Spice at www.terra-americana.com/recipes)
Mix well and refrigerate for at least 1 hour. Pour into greased muffin pans and bake for 25 to 30 min. or until a cake tester comes out clean and the tops are golden brown. This mix makes approximately 1/2 dozen oversized muffins.
Ingredients: Corn, Arrowroot and Rice Flours, coarse ground corn meal, Russian Mulling Spice (cinnamon, nutmeg, coriander, ginger, & orange extract (alcohol, water and pure orange oil), baking soda and kosher salt.
Photo Credit: Justin Hansen