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Apple-Cheddar Muffins
Apple-Cheddar Muffins are a combination of the moistness and good taste from the apples and the melted goodness of tasty cheddar cheese. I made a dozen of these last weekend, and we couldn't even wait until they had cooled to try them...excellent.That was mid-afternoon...they were also delicious as a "midnight snack" and for breakfast the next morning. These Apple-Cheddar Muffins were thoroughly enjoyed...I can tell you that in all honesty. Apple muffin recipes, and this one in particular, make an excellent bread choice with beef, chicken, pork, lamb, pasta or most any main dish. Neither the apple nor the cheese dominates the flavor...they just partner well together as one unique and delicious flavor. I wouldn't call these whole wheat muffins, but the addition of even that one cup of whole wheat flour adds a "healthy" touch to our apple cheddar muffins. Why not try one of our other recipes like our delicious Beef and Cabbage Casserole and serve nice, hot apple-cheddar muffins to go with it. Sounds like an excellent pairing.
Ingredients
1 cup whole-wheat flour
1 cup all-purpose white flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup peeled, chopped apple
1 cup grated mild or sharp cheddar cheese
2 large eggs
1 cup milk
4 tablespoons salted butter, melted
Method - Preheat oven to 400°F, and butter or coat with nonstick cooking spray 12 muffin cups. You may also choose to use muffin liners...I used the foil ones.
- In a mixing bowl, stir together whole-wheat and white flours, sugar, baking powder and salt. Add apples and cheese and toss to combine. (Note: I happened to use 2 cups of unbleached flour, and I suspect 2 cups of all-purpose flour could also be used. However, the nutrition analysis would be different.)
- In another bowl, whisk eggs lightly. Whisk in milk (I used 1% and they were great.)and butter.
- Make a well in the center of the dry ingredients; add milk mixture and gently stir in dry ingredients from side until just combined. Try not to work the dough too much...just until moist.
- Divide batter among prepared muffin cups. Bake for 20 minutes in the preheated oven, or until muffins feel firm when lightly pressed on top. (As you will note from the photo above, the top will be lightly browned in spots, but the entire top of the muffin will not turn brown before they're done.)
Source: This recipe is courtesy of Cabot Creamery Co-op. Nutrition Analysis Calories 182/Total Fat 9g/Saturated Fat 5g/Sodium 288mg/Carbohydrates 20g/Dietary Fiber 2g/Protein 7g/Calcium 164mg
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