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 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.