The Right Start: Apples

Apples are the magic ingredient in many old-fashioned comfort desserts, but we often forget about their value for breakfast. Diced or shredded apples can add tang to your favorite muffins, pancakes, quick breads, hot cereals, yogurt toppings and waffles.

These apple hot cakes and apple-currant corn muffins are moist and flavorful, with a good dose of apples’ straightforward virtues. The caramel apples are mouthwatering enough to start off a brunch or to conclude an informal meal. Be sure to serve them warm.

Cinnamon is the spice that seems to enhance apples the most, and it’s used in each of these recipes. When improvising with your own recipes, add cinnamon cautiously--it can be overpowering. Also remember that apples add moisture to batters and doughs, so decrease the liquid in your favorite recipes accordingly.

MOSTLY APPLE HOT CAKES

Here, shredded apples add flavor and substance to a light buttermilk batter.

2 cups cake flour

2 teaspoons baking soda

3 tablespoons sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/3 cups buttermilk

1 egg

1 teaspoon vanilla extract

1 tablespoon melted butter

4 tart apples (Jonathans or Granny Smiths) cored, shredded, about 3 cups

Butter, margarine or cooking spray

Warm maple syrup

Combine flour, baking soda, sugar, cinnamon, salt, buttermilk, egg, vanilla extract and butter in large mixing bowl. Stir in apples.

Heat greased griddle until hot. Spoon scant 1/4 cup (about 3 tablespoons) batter onto griddle for each hot cake, using back of spoon to spread each cake to about 3-inch diameter. Cook over medium (not hot) heat until browned, about 3 minutes, then turn over and cook until browned on other side and cooked through, about 3 minutes. Keep hot cakes warm in 200-degree oven while rest are cooked. Serve with warm maple syrup.

Makes 6 servings.

Each serving, without syrup, contains about:

244 calories; 285 mg sodium; 42 mg cholesterol; 4 grams fat; 47 grams carbohydrates; 6 grams protein; 0.42 gram fiber.

SIMPLY BAKED CARAMEL APPLES

Crisp-fleshed apples such as Rome Beauties, Jonathans and Granny Smiths are best for baking. Preferably, the apples should not be too large, about 6 to 7 ounces. The apple juice and brown sugar caramelize during baking.

4 baking apples

1 1/3 cups unsweetened apple juice or cider

1/2 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

Pinch salt

Light sour cream, creme frai^che, vanilla ice cream, yogurt, walnut or pecan halves, optional

Peel skin from top 1/3 of each apple. Carefully remove core to about 3/4 way down, but do not cut through bottom. Place apples in shallow oven-proof baking dish just large enough to hold all.

Combine apple juice, brown sugar, cinnamon and salt in small pot or microwaveable bowl. Heat until mixture is hot and spoon over apples.

Bake apples at 400 degrees until tender (use wooden toothpick to test), 35 to 40 minutes, basting frequently with cooking juices. Do not over-bake or apples will fall apart.

Serve apples warm, by themselves or with light sour cream, creme frai^che, vanilla ice cream, frozen yogurt, walnuts or pecans.

Makes 4 servings.

Each serving, without optional ingredients, contains about:

215 calories; 70 mg sodium; 0 cholesterol; 0 fat; 55 grams carbohydrates; 0 protein; 0.86 gram fiber.

BREAKFAST CORN MUFFINS WITH APPLES AND CURRANTS

Served warm, these moist apple-currant muffins can stand on their own without butter or preserves. Let the batter rest 15 minutes before baking for a light, puffy texture.

1 cup sugar

1/2 cup oil

1/2 cup buttermilk

1 egg

1 1/2 cups flour

1/3 cup cornmeal

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/4 cups finely diced tart apples (Jonathan, Russet or Granny Smith)

1/4 cup currants

Mix sugar, oil, buttermilk and egg in 2-quart bowl. Stir in flour, cornmeal, baking soda, cinnamon and salt. Add apples and currants. Stir well. Let batter rest 15 minutes. Ladle batter into greased or paper-lined muffin cups, filling 7/8 full.

Bake at 375 degrees until muffins are lightly browned and toothpick inserted into center comes out clean, about 20 minutes. Remove from oven and let muffins rest 15 minutes in cups before serving. Serve warm.

Makes 10 muffins.

Each muffin contains about:

276 calories; 79 mg sodium; 22 mg cholesterol; 12 grams fat; 40 grams carbohydrates; 3 grams protein; 0.26 gram fiber.

* Plate and syrup pitcher from Strouds, Pasadena.