Saturday, February 14, 2009

Impress Your Friends Dutch Apple Cheese Muffins

These muffins are from Cook's Country Magazine, my favorite cooking magazine, and the recipe was contributed by a reader. They will knock your socks off. A little sweet, savory, and tart, these muffins are perfect to serve or bring to brunch. The thinly sliced apples and the glaze which caramelizes on top during the last few minutes of cooking are what take these muffins over the top.

2 cups flour
1/2 cup sugar
1 tbs. baking powder
1 tsp. salt
6 tbs. cold unsalted butter, cut into small pieces
8 oz. cheddar cheese (buy shredded in package) or cut into 1/2 inch pieces
1 large egg
3/4 cup milk
2-3 apples (Macoun, Jonagold, Cortland, Empire or Granny Smith)
1/3 cup sugar
2 tbs. water
2 tbs. unsalted butter
1 tbs. lemon juice
1/2 tsp. ground cinnamon

Heat oven to 375 degrees. Spray non-stick muffin tins (12 muffins worth) with Pam.
Whisk egg and milk in the measuring cup.
In food processor, pulse flour, sugar, baking powder, cold butter, salt, and cheese until it resembles coarse meal. Pour in liquid and pulse until just combined.
Spoon batter evenly into muffin tins.
Core and peel apples, slicing thinly (use a mandoline if you want it uniform). Arrange apples in fan pattern on top, pressing down slightly. Bake 15 minutes, until edges are golden.
While muffins are baking, heat together glaze ingredients until the sugar dissolves. When the muffins have finished their 15 minutes, generously brush muffins with the glaze. Let cook another 10 minutes or until an inserted toothpick comes out clean. Cool for a few minutes and then transfer to a rack to cool a few more minutes. Enjoy.

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