Ever since I was served cheddar cheese on apple pie during a trip down south I've been a little obsessed with the sweet & savoury combo. This recipe makes a buttery, cornbread-like muffin with sharp cheddar, aromatic thyme and a lightly sweet apple flavour — you just can't go wrong! Amazing with chili or chèvre.
- 2 large eggs
- ¾ stick (6 tbsp) butter, melted
- 1¾ cups plain yogurt
- 2 medium apples, washed and grated, skin on
- 1 ¼ cup shredded or chopped cheddar cheese
- 1 tsp dried or fresh thyme (optional)
- Preheat oven to 400°F, use convection if you have it; lightly grease or set papers in 12-16 muffin cups
- Wet mix: in a large mixing bowl, beat the eggs, add butter and yogurt and whisk until smooth
- Other ingredients: prepare and combine with wet mix in the large bowl; reserve ¼ cheese
- Final batter: combine dry and wet mixes, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
- Fill muffin cups and top each with a pinch of shredded cheese and a sprinkle of thyme
- Bake 15-20 minutes, or until golden and tops JUST spring back. Do not over bake or muffins will be tough
- Remove from oven, set in pans for 5-10 minutes, then remove to cooling rack
Makes 12-16 muffins
The cheese on top will brown faster and darker than the muffin. That's ok!. Just make sure the muffin has finished baking, but the cheese doesn't burn. Anything that won't be eaten within 24 hours should be refrigerated or frozen.