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  • 6 Tbsp cold unsalted butter, cut into small pieces (plus butter for muffin tins)
  • 3 apples, peeled, cored and cut into 1/3 inch dice
  • 1/3 cup brown sugar
  • 1 tsp lemon juice
  • 1/2 cup almonds, chopped
  • 3/4 cup flour
  • 1/2 cup cornmeal
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 3/4 cup milk


  1. In a large saute pan, melt 2 Tbsp of butter then toss in your apples, lemon juice and brown sugar. Stir well with a wooden spoon until the sugar melts and the apples are coated. Allow the mixture to simmer for 5 to 6 minutes. The butter and sugar will reduce into a glaze and the apples will become just tender. Stir in the chopped nuts.
  2. Evenly distribute the apple mixture into the bottom of the muffin tins. Fill each cup about one third full.
  3. Toss your flour, cornmeal, sugar, baking powder and salt until it's all well mixed. Add the last 4 Tbsps of cold butter and use your fingers to pinch the pieces of butter.
  4. Keep tossing into the flour mixture until you have a coarse meal.
  5. Whisk together the egg and milk. Pour the egg and milk into flour and cornmeal mixture and stir until it is well combined. Pour your batter over the apples. Leave a tiny bit of space between the batter and the top of the tin or it will puff over as it cooks. Pop in a hot oven for 15 to 20 minutes. Keep an eye on it, the cornmeal will make the batter turn dark very quickly.
  6. Allow the cakes to cool a bit in the muffin tin. Then use a butter knife to run around the edges of each cake. Place a plate on top of the cakes in the muffin tin then invert the whole thing. Gently pull the muffin tin off. If a bit of apple is stuck in the tin just spoon it out and press it back onto each cake. Serve plain or with a bit of whipped cream.

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