APPLE AND CHEDDAR MUFFINS
Crispy apple and cheddar cheese muffins,make plenty , at least a double batch, as these muffins will quickly disappear.
Cooks: 25 minutes Serves: 12 muffins
500 ml (2 cups) self-raising flour
180 ml (¾ cup) castor sugar
125 ml (½ cup) rolled oats
180 ml (¾ cup) cheddar, coarsely grated
Pinch of salt
125 ml (½ cup) vegetable oil
160 ml (2/3 cup) milk
2 large eggs
1 medium apple, coarsely grated
Preheat the oven to 180°C and lightly grease a 12-hole muffin pan.
Sift the flour and combine with the castor sugar, oats, cheddar and salt in a large mixing bowl.
Make a well in the centre of the dry ingredients.
Whisk the oil, milk, eggs and apple in another mixing bowl.
Pour the wet ingredients into the well and gently fold in the dry ingredients until just combined.
Fill the muffin pans three-quarters full with the batter.
Bake for about 25 minutes until the muffins are golden in colour, or until a skewer inserted into the muffin centres comes out clean.
Set aside in the pan for 5 minutes to cool.
Transfer to a wire rack to cool completely.
Serve
lightly buttered with grated cheddar
Author: Mauricia Jordaan
Photographer: Mauricia Jordaan
