# What you'll need:
→ Dry Ingredients
01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1/2 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 2 large eggs
07 - 1 cup whole milk
08 - 1/3 cup unsalted butter, melted
09 - 1 teaspoon vanilla extract
→ Apple Filling
10 - 1 large apple, peeled, cored, finely diced (about 1 cup)
11 - 1 tablespoon lemon juice
12 - 2 tablespoons brown sugar
13 - 1/2 teaspoon cinnamon
→ Caramel Center
14 - 12 soft caramel candies, cut in half
15 - 1 teaspoon sea salt, for sprinkling (optional)
# Method:
01 - Preheat oven to 375°F. Grease a 24-cup mini muffin tin or line each cup with mini paper liners.
02 - Combine diced apple with lemon juice, brown sugar, and cinnamon in a medium bowl. Set aside to let flavors blend.
03 - Whisk cornmeal, flour, granulated sugar, baking powder, and salt together in a large bowl until evenly mixed.
04 - Whisk eggs, whole milk, melted butter, and vanilla extract in a separate bowl until smooth.
05 - Add the wet mixture to the dry ingredients and gently stir until just combined, avoiding overmixing.
06 - Carefully fold the prepared apple mixture into the batter until evenly distributed.
07 - Spoon approximately 1 tablespoon of batter into each mini muffin cup, filling halfway.
08 - Press a halved caramel candy into the center of each batter-filled cup, then top with additional batter to fully cover.
09 - Place the tin in the oven and bake for 13 to 15 minutes, until tops are golden and a toothpick inserted away from caramel comes out clean.
10 - Allow poppers to cool in the pan for 5 minutes. Transfer to a wire rack, sprinkle with sea salt if desired, and serve warm.
