Apple Cheese and Oatmeal Muffins

These muffins don’t look like much but they are delicious. Lightly sweet, with tender apples, tangy cheese, and chewy oats, they are the perfect afternoon snack with a glass of milk. This recipe is forgiving and very adaptable. You can add more or less oats, apples, and cheese, or use other ingredients entirely. I have done oat and chocolate chip, and oat and chopped dried apricot.

Whole wheat flour is even better–use 1/4-1/2 cup whole wheat flour and the rest all-purpose so they’re not too heavy.

I like that this recipe make a small batch, since fresh muffins are so much better than day-old ones, but it also doubles beautifully.

Apple Cheese and Oatmeal Muffins

3/4 cup all-purpose flour
1/2 cup rolled oats
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup packed brown sugar

1/3 cup milk
3 tablespoons oil–I use olive oil because that’s what I usually have in the house, but you can use vegetable oil if you have it
1/2 teaspoon vanilla
1 egg

1 cup diced baking apple–This is about 1/2 of a large apple. Snack on the rest while you’re washing up.
3/4 cup grated sharp cheddar cheese

Heat oven to 400°F. Grease 6 regular-size muffin cups with butter. You can use paper liners but I find the cheese sticks to them.

In medium bowl, mix flour, oats, baking powder and salt. In small bowl or glass measuring cup, mix egg, milk, brown sugar, oil, and vanilla with fork or wire whisk until well blended. Stir liquids into flour mixture until they are just combined. Fold in apple and cheese.

Spoon evenly into muffin cups. Bake 23 to 25 minutes or until they are a dark golden brown. You may have to coax the muffins out of the pan with the slip of a knife. Best served warm.

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Brown Butter Sea Salt Blondies

Since discovering the blondies from Simply Recipes, by Vanilla Garlic’s Garrett McCord, I have made them several times and made various tweaks. This version is my favorite.

This recipe makes a moist and chewy blondie. The brown butter takes them from fabulous to sublime, and the salt rounds out the flavors. They are wonderful! It’s easy to keep the ingredients on hand, and the recipe is pretty fast and simple, so they are nice to make if a surprise guest comes over, if you’re going to a friend’s house and want to bring something, or just to have a little something sweet.

You want to use dark brown sugar with this recipe. It’s deep, rich, molasses flavor really stands up to the brown butter.

Brown Butter Sea Salt Blondies

1 stick of butter, melted, browned, and slightly cooled
1 cup of dark brown sugar, tightly packed
1 egg
1 teaspoon of vanilla
1/2 teaspoon baking powder
1/8 teaspoon of baking soda
1/8 teaspoon of salt
1 cup of all-purpose flour
Sprinkling of coarse sea salt (Kosher salt also has a pretty sparkle, if you have some.)

Preheat the oven to 350°F. You can grease an 8×8 pan, but I never do and they turn out fine.

Whisk together the egg, vanilla, and sugar in a bowl. Whisk in the melted butter.

Combine the flour, baking soda, baking powder, and salt in a small bowl, then add to your liquid mixture. Mix until it is just combined. You will have smooth and glossy batter.

Spread evenly into your pan. Sprinkle with sea salt. Bake for 20-25 minutes, or until a toothpick cones out clean. Sprinkle with more sea salt immediately after removing the pan from the oven. Your first sprinkling will have dissolved into the batter, but this one will stay and look pretty.

Allow to cool, then cut into squares and try not to eat all of them. I usually do 12 or 16 squares. These are pretty rich!

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