Tuesday, November 6, 2012

Cheddar-Apple Muffins


Cheese has been on my mind lately. It's probably the turn of the seasons that leaves me wanting warm, bubbling, ooey-gooey cheese. On everything. But the urge to consume cheese in family-sized quantities is overwhelming.

Mostly, I've been pretty good. I try to treat cheese as a garnish, an embellishment. A sprinkle of cheddar on my baked potato, a flurry of parmesan on my soup. Sometimes, however, that just won't do. A few days ago I made cheddar-pancetta bread pudding, and it was so good. My friend Sophie and I demolished it before I could snap a picture and before anyone else had a chance to grab a bite.

Luckily, that wasn't the only cheesy indulgence. I whipped up a batch of cheddar-apple muffins to satisfy my cravings. They have just enough cheese to feel indulgent, but the apples and the whole wheat flour make them feel a little more healthful. That way you can eat as many as you want.


  Cheddar Apple Muffins
Makes 1 1/2 dozen

2 cups white whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon chopped fresh thyme
1 1/2 cups shredded mature cheddar cheese
3 large eggs
2/3 cup whole milk
4 tablespoons olive oil
2 medium granny smith apples, peeled, cored, and grated

Preheat oven to 350. Line a 12-hole standard muffin tin with muffin cup liners. In a medium bowl, whisk flour, baking powder salt and thyme together. Add the cheese and toss to coat completely. In a separate bowl, whisk together eggs, milk, and olive oil. Slowly add the egg mixture to the flour mixture and fold to incorporate, careful not to overmix. Gently fold in apples. Divide between muffin tins. Bake for 20-25 minutes, until tops are golden brown and a toothpick inserted into the center comes out clean. Rest on a wire rack until cool.

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