The first day of fall calls for a themed muffin. Fall apple shreds keep these earthy, herbed muffins moist, while cranberries and dates lend a pop of sweetness and texture.
2 ½ cups stoneground cornbread mix*
1 ½ cups coconut milk
¼ cup canola oil
1 large apple, grated
¼ cup chopped dates
¼ cup dried cranberries
2 tsp fresh chopped thyme
2 tsp fresh chopped rosemary
*Look for a brand that is Organic and non-GMO in your grocery health food section or specialty grocer (recommend Bob’s Red Mill)
1. Preheat oven to 350 degrees. Prepare a muffin tin with non-stick spray.
2. In a bowl, whisk together the coconut milk, canola oil, egg and apple.
3. Stir in the cornbread mix. Then gently stir in the dates, cranberries, thyme and rosemary.
4. Use a ¼ cup to scoop batter into the muffin tin, use extra batter to even out the batter in each tin.
5. Bake for 18 minutes. Remove from oven and let cool for 2-3 minutes. Then use a butter knife to loosen edges and remove muffins onto a cooling rack.
Serving suggestions: Wrap in foil and pack as ride food, toast in a pan and serve with over easy egg on top, crumble into a pan with browned turkey sausage for a cornbread stuffing side.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of JoJe Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.