Apple-Cheese Muffins

By PKMom

Ingredients

• 1/2 cup (125 mL) vegetable oil
• 3/4 cups (175 mL) lightly packed brown sugar
• 2 eggs
• 3/4 cups (175 mL) applesauce
• 1/2 cup (125 mL) milk
• 1 tsp (5 mL) vanilla
• 1 cup (250 mL) chopped, dried apple
• 1-1/2 cups (375 mL) all-purpose flour
• 1 cup (250 mL) whole wheat flour
• 1 tbsp (15 mL) baking powder
• 2 tsp (10 mL) cinnamon
• 3/4 tsp (4 mL) salt
• 3/4 cups (175 mL) shredded light Cheddar cheese

Details

Servings 12

Preparation

Step 1

Preheat oven to 400F (200C).

Line muffin pan with paper cups or spray with non-stick spray.

Whisk oil with brown sugar in a bowl. Whisk in eggs, adding one at a time, until well combined. Blend in applesauce, milk and vanilla. Stir in chopped apples, reserve.

Combine flours, baking powder, cinnamon, salt and 1/2 cup (125 mL) cheese in a large bowl. Blend until well combined and make a well in dry mixture. Pour in milk mixture and stir with a wooden spoon until batter is just combined. Divide batter evenly between muffin cups.

Sprinkle tops evenly with remaining 1/4 cup (50 mL) cheese. Bake for 18 to 20 minutes or until muffins spring back when lightly touched with your fingertip.

Makes 12 muffins.

Tips: Sulphur dioxide is sometimes added to dried fruit to improve its colour and shelf life. Select unsulphured dried apples for the healthiest choice.

Let baked muffins cool in the pan for about five minutes. Run a blunt knife around edge of muffins to loosen before lifting them out of the pan. Serve immediately or remove to racks and let cool. Letting your muffins stand allows the still-hot and delicate structure to firm up and prevents breakage.