By Ilana Meiller
“Dip the apple in the honey
Make a Bracha loud and clear
L’Shana Tova U’Metuka
Have a Happy Sweet New Year”
Oh, I am reminiscing about the days when as a former educator, I would sing this popular Rosh Hashanah song with my young students. While this tune describes the custom of eating apples dipped in honey to express our hopes for a sweet year, I observe this tradition by dunking my tapuach (apple) in maple syrup. Moreover, I love to integrate these two ingredients in my cornbread muffins and savor them during this significant holiday and beyond.
“Why maple syrup?” you may ask. Since becoming a vegan several years ago, pure maple syrup came to be my favored sweetener in cooking and desserts that commonly call for sugar or honey. Maple syrup, which ranges from light and mild to very dark and robust grades, also adds a subtle caramel flavor to this versatile recipe. And as the following illustrates, this dish is adaptable indeed.
Searching for new ways to update my recipe since coming up with it two years ago, I’ve improved the texture and taste of these cornbread muffins. First, this was accomplished by swapping regular whole-wheat flour for whole-wheat pastry flour, producing light and moist cornbread. It is noted that whole wheat flour contains more vitamins, minerals and fiber than white flour. However, it can make some baked goods coarser and drier than using whole wheat pastry flour.
Second, with pure vanilla extract and cinnamon being known for their rich characteristics, the inclusion of these spices greatly enhance the flavor of this dish. Third, I’ve increased the quantity of unsweetened — not regular– applesauce, resulting in soft and healthy muffins. The aforementioned upgrades may also inspire you to tweak a few specified ingredients to your liking.
These recommendations will help you individualize this recipe. Although plant-based milks are suitable for people who have lactose intolerance, dietary restrictions or allergies, you may welcome them for their nutritional benefits or when a parve meal is desired. I’ve used organic and natural almond milk but non-dairy beverages are available in assorted varieties: Soy, rice, oat, coconut, hemp, cashew and more. Additionally, Granny Smith apples are generally selected for baking, yet Honeycrisp, Braeburn or Jonagold are excellent options as well.
I hope you enjoy these delightful egg-free cornbread muffins for snack, breakfast or as a side with your holiday meals. May the new year propels us towards joyous and sweet experiences in life. Shana Tova U’metuka!
Apple Maple Syrup Cornbread Muffins
Ingredients
- 1 cup whole-wheat pastry flour
- 1 cup cornmeal
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup almond milk (soy milk or any plant-based milk of your choice)
- 1 teaspoon pure vanilla extract
- 1 cup + 3 Tablespoons unsweetened applesauce (regular if you prefer sweet)
- 1/3 cup pure maple syrup
- 4 Tablespoons olive oil
- 1 Granny Smith apple, peeled, cored and finely diced (other varieties can be used)
Instructions
- Preheat oven to 400 degrees. Lightly grease muffin pans for about 18 muffins or cover with liners (I use nonstick paper liners).
- In a large bowl, combine the flour, cornmeal, cinnamon, salt, and baking soda.
- Stir in gently the wet ingredients: Almond milk or another plant-based milk, vanilla extract, applesauce, maple syrup, and olive oil.
- Add the diced apples; mix the ingredients together (do not overmix.)
- Spoon the cornbread mixture into the muffin pans. Bake for 30 minutes.
Ilana Meiller is a mental health counselor in Reisterstown.
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