Apple Cheddar Muffins
Apples and cheese are one of my favorite food pairings and here they are together in a fall breakfast muffin. Chucks of diced fresh apple with a topping of grated cheddar — yum!
The recipe is one of many variations listed for Apple Muffins in The Ultimate Muffin Book by Bruce Weinstein & Mark Scarbrough. It's a wonderful book, boasting over 600 muffin recipes, from Earl Grey Tea Muffins to Honey Muffins to Margarita Muffins! There's a muffin for every occasion: Matzo Brei Muffins, Sugar-Free Spelt Muffins, and tons of low-fat muffin recipes. And, then there's Stilton Muffins — hold me back!
Apple Cheddar Muffins (adapted from The Ultimate Muffin Book):
3 apples, peeled, cored, and cut into small chunks
1 cup sugar
1/2 cup canola/vegetable oil
1/2 cup milk
1 large egg, beaten
2-1/4 cups flour
1 tbsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
grated cheddar cheese to top the muffins (about 1/2 cup)
Preheat oven to 400.
Combine the apples, sugar, and oil in a bowl and set aside (authors say 45 mins - I cheated, 10 mins). Add milk and beaten egg and stir with a wooden spoon to combine.
Mix all the dried ingredients together in a large bowl and pour in the apple mixture. Stir with a spoon until just combined.
Line a muffin pan with paper cups or spray with nonstick spray. Fill the cups 3/4 full. Top with plenty of grated cheddar.
Bake just until a toothpick comes out clean (20-25 minutes).