Apple Cheddar Muffins
- 1 egg
- 1 egg white
- 1/3 cup milk
- 2 tablespoons butter melted
- 1 cup flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup shredded cheddar
- 1 apple peeled & shredded
Preheat oven to 350.
Grease a 6-cup large muffin pan or 12-cup regular size muffin pan (or line with muffin cups).
Combine egg, egg white, milk, and butter in a large bowl and whisk thoroughly.
Add flour, baking powder, and salt, and stir with a spoon until moistened.
Add cheddar and apple and stir gently.
Divide batter among prepared cups.
Bake large muffins for 22-26 minutes and regular sized muffins for 16-20 minutes.
Check for doneness with a toothpick or cake tester.
As I’m enjoying a late summer feel in the beginning of October, it can be hard to think about a blizzard that keeps me home for 24 hours. However, as a longtime New Hampshire resident, I have seen many of those. And, to be honest, if I don’t have to be outside, I love the thrill of a good snowstorm. There’s nothing like watching the snowfall from the comfort of home while a fire roars and food simmers or bakes in the kitchen. These muffins were definitely a nice part of that blizzard.
To learn more about this recipe, originally published in February 2013, keep reading.
Snowed inside for about 24 hours during the blizzard, we enjoyed a homemade breakfast of sweet and savory breads. Last week I shared the recipe for Cinnamon Marbled Quick Bread. This week I have the recipe for the Apple Cheddar Muffins.
This recipe was a creation of what was on hand. I hadn’t bought specific baking items, as I hadn’t been certain we’d have power once the storm arrived. So, after a little bit of investigating in the pantry and refrigerator, I decided that the combination of sweet apple and sharp cheddar cheese would make a muffin that would be less sweet but still have hearty flavors.
This muffin can be enjoyed split in half and grilled with a little bit of butter. It also can be the base for a fried egg or two, making an open-faced sandwich of sorts. Of course, it can be eaten as is, right from the cooling rack.