Ingredients
Scale
For the muffin:
- 1 cup tamale masa
- 1 cup whole wheat flour
- 1 Tbsp baking powder
- 1/4 cup sugar
- 1 tsp salt
- 1 cup almond milk
- 2 eggs
- 1/2 cup coconut oil, melted
- 1/4 cup honey
For the filling:
- 1 medium Granny Smith apple
- 1/4 cup sugar
- 1 Tbsp cinnamon
Instructions
- Preheat oven to 400. Line 10 muffin tins with foil or silicone liners.
- In a large bowl, mix together the masa, flour, baking powder, sugar and salt.
- In a medium bowl, mix together the almond milk, eggs, coconut oil and honey until an even consistency is reached.
- Carefully pour the liquid mixture into the dry mixture and stir until fully incorporated. Set aside- it will thicken as the masa soaks up the liquid.
- Cut the apple into small pieces. I left the skin on, but you can peel it if you want! Mix with the sugar and cinnamon in a small bowl.
- Place 1 Tbsp of the cornbread mixture in the bottom of 10 muffin tins. Scoop some apples on top of it (about 1 Tbsp) and cover with another Tbsp of cornbread mixture. Press down the edges to seal.
- Bake for 15-20 minutes, or until the muffins are cooked through and golden brown.
- Remove from the muffin pan, and let them cool completely on a wire rack before peeling off the liners.
- Refrigerate for up to 7 days, and warm them before eating!