Prep 10 mins
Cook 25 mins
Taken from an All you need is Cheese cookbook
- 1 1⁄2 cups flour
- 1 cup whole wheat flour
- 1 cup cheese, grated
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 1⁄3 cups diced apples
- 1⁄2 cup pecans, chopped
- 1 egg
- 1 cup milk
- 3⁄4 cup brown sugar, packed
- 1⁄4 cup butter, melted
- Preheat oven to 375°F.
- Butter non-stick muffin pans or line with paper liners.
- In a large bowl combine flours, cheese, baking powder, cinnamon and salt.
- Stir in apples and pecans.
- In another bowl, whisk together egg, milk, sugar and butter.
- Pour over dry ingredients and stir until just moistened.
- Spoon into muffin pan.
- Bake for 22-25 minutes or until tops are firm to the touch.
- Let cool in pan for 5 minutes before removing.
The first thing I need to say is that I skipped the cheese to avoid all of that sat fat. Now, having said that, these were really delicious. I reversed the amounts of whole wheat and a.p. flours and Splenda brown sugar blend in about 2/3 the amount ask for. Fuji apple worked a charm here. I made the recipe in the amount of 3 and got 6 lovely standard muffins. Perfect for Fall :D.
This muffin has a very nice flavour and isn't too sweet. I used buttermilk in place of plain milk since it needed to be used up and Macintosh apples. The pecans add a nice crunch. I tasted one soon after removing them from the oven and another the following morning. I think the second muffin actually tasted better that the hot of the oven muffin. I made 12 regular sized muffins rather than 6 huge ones. Thanks for posting, Sam. I'm always looking for healthy foods to pack in DD's lunches.