Cheese and apple – one of my favourite snacks. Combined and baked into a muffin!? This recipe is one of the top 3 reasons I bought the cookbook – Trois fois par Jour!
This recipe gets top marks not only for taste and simplicity but its healthy too. It does not contain any refined sugars or butter. The sugar is replaced by maple syrup, which also keeps the muffins moist, with the help of the apples of course. In terms of flavour, the apple and cheddar each come through ‘loud and clear” which makes me happy.
I told my husband to try one and that maybe…just maybe this would replace his beloved apple babas from Second Cup. He tried one and said, “Its even BETTER than a baba!” Well that settles it then.
1) View this recipe in French below (Picture)
2) The addition of lemon juice to milk will cause it to curdle. Its ok. Its actually the way to make a substitute for buttermilk. I suppose I could try to use buttermilk next time but this method is easier and I always have lemons and milk on-hand.
3) Your muffins may not be this dark. I kept mine in a little long – my bad
Makes 6 large muffins (recipe can be doubled)
1 cup of all purpose flour
1 tsp of baking powder
A pinch of salt
1 egg (lightly beaten)
1 tsp of lemon juice
1/4 cup of milk
1/2 cup of pure maple syrup
1 cup of shredded red apples (skin on)
1 cup of shredded old cheddar (cheddar fort)
Preheat oven to 350F and place muffin liners into a muffin tin. Set aside
In a bowl mix flour, baking powder and salt. Set aside.
In another bowl combine egg, lemon juice, milk and maple syrup (See note above)
Incorporate dry ingredients to the wet ones. Do not over-mix.
Fold in cheddar and apple with a rubber spatula until evenly combined.
Divide batter between 6 muffin liners. (your liners will be 3/4 of the way full)
Bake for about 22-25 minutes and when tested with a toothpick, it comes up clean.
RECIPE IN FRENCH
One response to “Apple, Cheddar and Maple Muffins”
Oh wow they look delicious! La recette a l’air quand même assez simple, je vais l’essayer! 🙂