Apple Bacon Cheddar Muffins Apple Bacon Cheddar Muffins These muffins might seem like a combination you’re not used to, but they’re truly a pleasure to make. The more subdued sweetness of apples pairs perfectly with the sharper notes of both bacon and cheddar. These muffins taste like how strolling through an apple orchard, wrapped in your favourite sweater, on a breezy fall afternoon feels! Categories: Breads, Muffins & Scones Yields yields 12 muffins Prep Time 20 minutes Cook Time 20 minutes Ingredients ½ cup (113 g) unsalted butter 1 ¾ cups (219 g) all-purpose flour ⅓ cup (60 g) cornmeal 1 ¼ tsp (6 g) baking powder ½ tsp (3 g) salt ¼ tsp (1 g) baking soda ¼ tsp (1 g) ground nutmeg 1 cup (135 g) aged cheddar cheese, grated 6 slices bacon, cooked and cut into ½ inch (1 cm) pieces 1 tsp (1 g) fresh thyme leaves, chopped 1 cup (240 ml) buttermilk ½ cup (108 g) Redpath® Golden Yellow Sugar, packed 2 large eggs 1 medium granny smith apple, diced into ½ inch (1 cm) pieces Instructions Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin. Melt the butter in a small, light-coloured sauce pan over medium heat. Cook, stirring, until butter is a light golden brown and has a nutty smell; 5 to 7 minutes. Immediately pour butter into a heatproof bowl and set aside to cool. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, baking soda and nutmeg. Image Set aside 3 tablespoons (25 grams) of grated cheddar cheese. Stir the remaining cheddar, bacon and thyme into the dry ingredients. Image In a separate large bowl, whisk together the buttermilk, Redpath® Golden Yellow Sugar, eggs, and cooled browned butter. Add the diced apples and fold in. Image Add the liquid mixture to the dry ingredients and fold with a rubber spatula until combined. Take care not to overmix or muffins may become tough (a few visible streaks of flour in the batter are fine). Image Divide batter evenly among the greased muffin cups (each cup will be almost full to the top). Sprinkle the batter with reserved cheddar. Image Bake muffins until golden and a skewer inserted in the centre emerges clean; 18 to 20 minutes. Allow muffins to cool in the pan for 15 minutes, then turn out onto a baking rack to cool completely. Store in an airtight container in the refrigerator for up to 3 day or in the freezer for up to 1 month. CHEF'S TIP *½ teaspoon (0.5 grams) of dried thyme may be substituted for the fresh thyme. *For a vegetarian variation, substitute ½ cup (75 grams) of chopped toasted nuts for the bacon. More Breads, Muffins & Scones Recipes Summer Blueberry Monkey Bread Loaf Pan French Toast with Blueberries and Maple Glaze Classic Cinnamon Rolls Vegan Banana Chocolate Chip Muffins Spiced Apple Babka Vanilla Rosemary Date Scones Hot Cross Buns Vegan Peanut Butter & Jam Muffins with Peanut Streusel Topping Cinnamon Sugar Monkey Bread Vegan Raspberry Cinnamon Rolls with Coconut Glaze
