Apple and Cheese Muffins
i make muffins all the time. they're quick and easy. most of the ingredients are always on hand. and we eat them pretty much throughout the day.
i make these particular muffins at least once a month and my family devours them!
this recipe is adapted from ana olson’s original apple date cheddar muffins but i’ve fiddled with them enough to make them my own by cutting out the refined sugar quotient and nixing the dates. but by all means, use what you have on hand and keep the dates if you like.
¼ vegetable oil
1 cup milk
½ cup honey, maple syrup, or sugar (add up to 1 cup if you like your muffins on the sweeter side)
2 cups whole wheat pastry flour* (Or 1 cup all purpose and 1 cup whole wheat or whatever combination you wish; I sometimes even add ground almonds to the mix)
1 tablespoon baking powder
½ teaspoon baking soda (optional – i just think adding this yields lighter muffins)
1 cup apples, grated or diced (we like granny smith)
1 cup grated sharp cheese (we like a combination of dubliner and parmegianno reggiano)
flaked almonds for topping (optional. you can choose to top with some cheese instead)
- preheat the oven to 350 F.
- mix the egg, the oil, the milk, and the honey together.
- mix the flour, baking powder, baking soda, and salt together.
- four the wet ingredients into the dry ingredients.
- fold in the grated apple and cheese.
- divide the batter according to the greased or lined muffin tin you own (ours makes 12).
- top with flaked almonds.
- bake for 30 minutes. you will know when it’s done because the muffins will have risen, the almonds will be slightly browned, and the muffins are well set.
- enjoy warm - with or without butter any time of day.