APPLE CHEDDAR MUFFINS
Makes 12 standard sized muffins
1 Large egg
1-1/4 Cups milk
1/4 Cup melted butter
1 Cup grated unpeeled apple
2-21/2 Cups flour
1/4 Cup sugar
1 Tablespoon baking powder
1 Teaspoon salt
1-1/4 Cups grated cheddar cheese, preferably aged
Preheat oven to 400 degrees
Lightly grease your muffin tin, both inside and along the top edge. Or you can use paper liners in your tray.
In a large mixing bowl, combine flour, sugar, baking powder, salt & 1 cup of the grated cheese. Whisk together well.
In another bowl or a large measuring cup, lightly beat together the egg, milk, melted butter and grated apple.
Pour the wet ingredients over the dry and gentley stir together until just blended. It's okay if there are still some streaks of flour - with muffins, under mixing is always better than over mixing.
Using a large spoon or ice cream scoop, portion the batter into the muffin tin. Sprinkle tops with the remaining 1/4 cup of cheese. Bake for about 20 minutes, rotating the pan halfway through, until a toothpick inserted in the center of muffin comes out clean and the tops are lightly golden. Allow to cool on a rack for 5-10 minutes before removing from the muffin tin.
Makes 12 standard sized muffins
1 Large egg
1-1/4 Cups milk
1/4 Cup melted butter
1 Cup grated unpeeled apple
2-21/2 Cups flour
1/4 Cup sugar
1 Tablespoon baking powder
1 Teaspoon salt
1-1/4 Cups grated cheddar cheese, preferably aged
Preheat oven to 400 degrees
Lightly grease your muffin tin, both inside and along the top edge. Or you can use paper liners in your tray.
In a large mixing bowl, combine flour, sugar, baking powder, salt & 1 cup of the grated cheese. Whisk together well.
In another bowl or a large measuring cup, lightly beat together the egg, milk, melted butter and grated apple.
Pour the wet ingredients over the dry and gentley stir together until just blended. It's okay if there are still some streaks of flour - with muffins, under mixing is always better than over mixing.
Using a large spoon or ice cream scoop, portion the batter into the muffin tin. Sprinkle tops with the remaining 1/4 cup of cheese. Bake for about 20 minutes, rotating the pan halfway through, until a toothpick inserted in the center of muffin comes out clean and the tops are lightly golden. Allow to cool on a rack for 5-10 minutes before removing from the muffin tin.
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