I'm stuck. Well a good kind of stuck I suppose. Can't seem to get enough baking and fall flavours to fill an ever present craving for warm comfort foods that fill the kitchen with delicious smells and warm the house since we have been instantly tossed in to the thick of winter here in Calgary.
While flipping through Flipboard the other day I came across a tasty looking recipe from Food 52. Made a few adjustments and they turned out fabulous! No fail this time Baking Gods... thanks! However, I've adjusted the recipe to reflect additional changes and how they will be made next time because I didn't find that the amount of apple and cheese really had the hit of flavour they deserve in these snack packets.
Apple Cheddar Jalapeno Muffins
Makes 12 muffins
1 cup all-purpose flour
1 cup whole-wheat (best brand here)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
1 pinch ground nutmeg
1.5 cup coarsely grated sharp cheddar, or in small cubes (I love the cubed option and used Sylvan Lake Canadian Maple Cheddar… A favourite but not a very strong flavour choice for this recipe)
2 large eggs, lightly beaten
¼ cup honey (used honey from BeeLand)
2 tablespoons molasses
3 tablespoons oil (I used coconut oil)
¼ cup plain, full-fat Greek yogurt (love this brand and flavour!)
2 cups unpeeled apples, small diced (I used Granny Smith)
1 jalapeno, seeds removed and finely diced (next time I'll leave a few seeds for added spicy heat!)
Preheat oven to 350° F. Grease a standard muffin pan or line the cups with liners.
In a medium mixing bowl, stir together the flours, baking soda and powder, salt, cinnamon, and nutmeg. Toss in the cheese and jalapeno to evenly distribute.
In a separate bowl, whisk the eggs, honey, molasses, oil, and yogurt then stir in the apple until everything is well combined. Gently stir the wet ingredients into the dry just until there are no streaks of dry left.
Divide the batter evenly between the muffin cups and bake the muffins until a toothpick comes out clean -- about 30 to 35 minutes. Allow to cool for about 10 minutes in the pan then transfer the muffins to a wire rack to cool.
Well there you have it! Delicious fall muffins that are quick and easy to make. Made these after dinner last night and by the time the muffins were done in the oven I had the dishes done and was ready for a late-snack before bed. Great way to spend an evening when it's -25°C outside :)
Have you been craving comfort foods with these winter temperatures? Going to try these?! Let me know as I'd love to hear from you.