- 6
Ingredients
- 1/4 lb. sharp Cheddar cheese
- 2 1/4 C. unsifted all-purpose flour
- 1 T. baking powder
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 C. coarsely shredded, unpeeled, cored red cooking apple (1 large apple)
- 1/2 C. chopped walnuts
- 1/3 C. butter or margarine
- 1/3 C. maple syrup
- 2/3 C. milk
- 1 large egg
Preparation
Step 1
1. Heat oven to 375°F. Grease and flour six 7-ounce pottery cups; place on rimmed baking sheet.
2. Cut cheese into six 1'12- by 3/4_ by 3/4-inch sticks. Coarsely shred remaining cheese for garnish.
3. In large bowl, combine flour, baking powder, cinnamon, and salt. Add shredded apple and walnuts; toss to mix well. Set aside.
4. In l-quart saucepan or microwavable bowl in microwave oven, melt butter over low heat. Remove from heat. Stir in syrup and milk to cool the melted butter. Beat in egg. Stir into flour mixture just until moistened. (Batter will be lumpy.)
5. Divide half the batter among prepared cups; insert a cheese stick upright in middle of each . Fill cups, covering cheese, with remaining batter. (Cups will be full.) Sprinkle top of each with some of remaining shredded cheese.
6. Bake muffins 30 to 35 minutes or until golden brown. Remove muffins from cups and serve warm.
Note: To make 12 standard-size muffins, heat oven to 400°F. Grease twelve 2 1/2-inch muffin-pan cups. Cut cheese into twelve 3/4-inch cubes and coarsely shred remaining cheese for garnish. Prepare batter and fill cups as directed in steps above. Bake muffins 20 minutes or until golden brown. Remove muffins from cups and serve warm.