I have created a monster. Not the muffin itself, but the effect it has on me. I just sat here and ate three slathered in butter. My heart says, "Go ahead, they're whole wheat, it's healthy." My brain, however, knows better.
I love a good muffin. They're really the forgotten breakfast staple. Bagels are more hearty, a delicate croissant is prettier and more lux. The muffin, however, it can go in about one hundred different directions once you start. I have some beautiful Honeycrisp apples from Applecrest Farm Orchards. Some will go to Local in Season's Honeycrisp Chicken, the others went into this muffin.
While we're on the subject of Local in Season, give them a look. They're featuring my Italian Roasted Tomato and Eggplant soup today. They're mission is local food for all. They, like me, believe that the end result of local food is better food.
I digress. So the inspiration of this recipe are those gorgeous Honeycrisp Apples. They're among my favorite of the season. I was originally going to go for sweet with these, maybe with some spice and a coffeecake topping. One of my favorite combinations, however, is a slice of warm whole wheat bread, a slice of apple, a slice of extra-sharp Cabot cheddar, drizzled with some honey. This muffin takes all of that and wraps it up into a lovely little muffin.
Honey Whole Wheat Apple n' Cheddar Muffins
makes 12-15 muffins
2 cups whole wheat flour (I weigh, it's 8.5 ounces)
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/8 cup sugar
2 eggs, slightly beaten
1/4 cup canola oil
1/8 cup honey
1/3 cup buttermilk
1/4 cup milk
1 large Honeycrisp (or any kind) of apple, chopped into small pieces
1/2 cup freshly shredded extra-sharp cheddar cheese
Preheat oven to 400 degrees.
In one bowl combine whole wheat flour, baking powder, baking soda, salt and sugar. Whisk to combine. In another bowl, lightly beat the two eggs, and add canola oil, honey, buttermilk and milk and whisk to combine. Add wet ingredients to dry ingredients and stir until the mixture resembles a thicker batter. Fold in apple and cheddar.
Grease a 12-cup muffin pan with butter or cooking spray. Fill each cup 3/4 of the way full. Pop into the oven for 15 minutes, or until a toothpick inserted into the center comes out cleanly, and tops are golden. Cool in pan for 5 minutes, pop those muffins out and serve warm with lots of butter and maybe a drizzle of honey.