Apple Cheddar Muffins
INGREDIENTS:
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)
DIRECTIONS:
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
No comments:
Post a Comment