Wednesday, October 30, 2013

Apple Cheddar Muffins

Featured Ingredient: Apples

When life gives you apples make apple cheddar muffins. Tabi and I are still working through our bounty of apples we plucked from wild apple trees this fall. It's been an apple bumper crop this year. I also had a bunch of leftover old cheddar cheese from a pizza feature article I recently completed. So when I came across this recipe for apple cheddar quick bread in Canadian Living magazine, it was clear it was something that needed to be muffinized.

A little bit sweet and a tad savory, these muffins really hit the spot as a mid-day healthy snack or even a guilt-free dessert. It seems like the apple flavor comes through even more after a day or two.

It turns out that an apple a day can keep the coronary woes at bay. A recent study in the Journal of Functional Foods found that noshing on apples daily can significantly lower LDL (“bad”) cholesterol numbers. Antioxidants and fiber in the orbs are likely behind the benefit.

Apple Cheddar Muffins

Adapted from Canadian Living

2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2/3 cup low-fat milk
1/4 cup honey
1/4 cup oil of choice
1 cup diced apple
3/4 cup grated apple
1 1/3 cup grated old cheddar cheese

Preheat oven to 350 degrees F. In a large bowl, combine flour, baking powder, baking soda and salt. In a separate bowl, lightly beat eggs and stir in milk, honey, oil, diced apple, grated apple and 1 cup of cheese.

Divide mixture among 12 standard sized greased or paper lined muffin cups. Sprinkle tops with remaining cheese. Bake for 18 to 20 minutes, or until a tester comes out mostly clean. Let cool several minutes before unmolding.


  1. This is a great muffin concept. I love apples and cheese together and it's about time that a portable version was created!

  2. Sounds great, I'll give it a try with GF flour.


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