Apple and Cheddar Muffins

The story …

Crispy apple and sharp cheddar cheese. A classic and delicious pairing. These super moist savoury muffins have become a family favourite. Not only are they packed with goodness, but they’re also quick and easy to make. The added bonus for me … we always have apples and cheese in our home.

Delicious on their own, and even better served with butter and grated cheese. Perfect for any occasion. In our household it makes for a great lunchbox filler and a handy snack-on-the-go. My suggestion … make plenty … at least a double batch … as these muffins will quickly disappear. Any extras can easily be frozen.

A quick tip … never over mix the batter. The result will be dense and flat muffins. Another tip … don’t fear if the batter looks thick … it should be … but not runny or dry. Last tip … don’t feel sad if they are gone immediately after baking … they’re that hard to resist!

Come on … join me … and savour the satisfying taste of home-made comfort food.

The recipe …

Cooks: 25 minutes   Serves: 12 muffins   Level: Easy

Ingredients

• 500ml (2 cups) self-raising flour
• 180ml (3/4 cup) castor sugar
• 125ml (1/2 cup) rolled oats
• 180ml (3/4 cup) cheddar, coarsely grated
• Pinch of salt
• 125ml (1/2 cup) vegetable oil
• 160ml (2/3 cup) milk
• 2 large eggs
• 1 medium apple, coarsely grated

Method

1. Preheat the oven to 180°C and lightly grease a 12-hole muffin pan.
2. Sift the flour and combine with the castor sugar, oats, cheddar and salt in a large mixing bowl.
3. Make a well in the centre of the dry ingredients.
4. Whisk the oil, milk, eggs and apple in another mixing bowl.
5. Pour the wet ingredients into the well and gently fold in the dry ingredients until just combined.
6. Fill the muffin pans three-quarters full with the batter.
7. Bake for about 25 minutes until the muffins are golden in colour, or until a skewer inserted into the muffin centres comes out clean.
8. Set aside in the pan for 5 minutes to cool.
9. Transfer to a wire rack to cool completely.

Serve

• lightly buttered with grated cheddar

Bon appétit

Author: Mauricia Jordaan

Photographer: Mauricia Jordaan