1 cup corn meal or corn grits/polenta
1 cup flour
1/2 cup applesauce
4 Tbsp. oil
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
6 Tbsp. maple syrup
4 Tbsp. milk as needed (or coconut milk)
Combine the applesauce, oil and maple syrup. Slowly add the corn meal, flour, salt, baking soda and baking powder and mix until the ingredients are blended. (If you like, you can add bits of diced apple at this point.) If the mixture still seems dry, add milk as needed.
Spoon the mixture into a muffin pan (oiled muffin cups or paper cups, your choice), and bake at 300 degrees F for 20 minutes.
As soon as you take the muffins out of the oven, top each muffin with butter or your favorite oil, spread or topping. (I used an organic non-dairy butter substitute for my son with multiple food intolerances.) Serve warm. Makes six corn muffins.