Sunday, May 13, 2012


An apple and cheddar cheese is one of my favourite mid afternoon snacks.  When I saw this muffin that included apples and cheddar cheese I thought it was a perfect combination.  The muffins turned out well and were a hit with the DH.  The recipe says it makes 18 muffins but I made 22 of them.  I used splenda instead of sugar and used less than half a cup.

Apple Cheddar Muffins


2 cups flour
1 tsp salt
½ tsp baking soda
1 ½ tsp baking powder
½ tsp cinnamon
½ cup sugar or splenda
1 cup buttermilk (or one cup milk with 1 tbsp vinegar stirred in)
1 egg
½ cup melted butter or margarine
1 cup lightly packed shredded cheddar cheese plus extra for sprinkling on top
2 apples, peeled and diced (makes 2 cups)


Preheat oven to 375 degrees F.  In a medium size bowl, stir together the flour, salt, baking powder and soda, cinnamon and sugar.

In a separate bowl add the egg to the milk and whisk together.  Pour the milk mixture and melted butter into the dry ingredients. Combine but don’t over mix.  Add the shredded cheese and diced apple to the mixture.  Combine.

Divide the batter among 18 muffin cup tins.  You can either line the cups with muffin papers or grease the tins before you add the batter.  Top each muffin with shredded cheese.

Bake for 17 to 20 minutes or until a toothpick comes out clean.  Let cool on a rack. Because the muffins are moist, store in an airtight container or zip lock bag in the fridge.  Makes 18 muffins.

Adapted from the Globe and Mail, April 25, 2012

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