Nutty & Corny (muffins made with corn and pecan flour)

When I set out to search for an apple muffin recipe, I realized I had many different kinds of flour on hand.  I first made a muffin with red spring wheat, blue cornmeal and whole wheat pastry flour, then decided to try it again with corn flour, blue cornmeal and pecan flour.  Because nut flours are higher in fat, I substituted some applesauce for the buttery spread in the original recipe. Here are the two recipes:

Apple Muffins made with Pecan Flour & Corn

(Serves 8)

Beat in mixer at medium speed for 5 minutes.
1 egg
1/3 cup sugar

Add to mixing bowl.  Do not mix
2 tablespoon & 2 teaspoon Earth Balance Buttery Spread, melted
1/4 cup skim milk
1 teaspoon vanilla
1/4 cup unsweetened applesauce

Mix dry ingredients and stir into bowl with liquid ingredients.
1/4 cup pecan flour
3/4 cup corn flour
1/2 cup blue cornmeal
2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg

Stir in.  Do not over mix.
1 cup apple, unpeeled and shredded
Pour 1/4 cup batter each into muffin tin sprayed with Pam.

Mix streusel  topping in food processor.
2 tablespoon Earth Balance Buttery Spread
2 tablespoon brown sugar
1/2 cup oatmeal 
Crumble 1 tablespoon each onto top of each muffin.

Bake at 375 F. for 25 minutes.  Garnish with a pecan half. 

Apple Muffins made with Spring Wheat & Cornmeal

(Serves 8)

Beat in mixer at medium speed for 5 minutes.
1 egg
1/3 cup sugar

Add to mixing bowl.  Do not mix
1/3 cup Earth Balance Buttery Spread, melted
1/4 cup skim milk
1 teaspoon vanilla


Mix dry ingredients and stir into bowl with liquid ingredients.
1/2 cup hard red spring wheat flour
1/2 cup whole wheat pastry flour
1/2 cup blue cornmeal
2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg

Stir in.  Do not over mix.
1 cup apple, unpeeled and shredded
Pour 1/4 cup batter each into muffin tin sprayed with Pam.

Mix streusel  topping in food processor.
2 tablespoon Earth Balance Buttery Spread
2 tablespoon brown sugar
1/2 cup oatmeal 
Crumble 1 tablespoon each onto top of each muffin.

Bake at 375 F. for 25 minutes.  Garnish with a pecan half. 

Both muffins were delicious!