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Apple Bacon Cheddar Muffins
Back to Recipes & MoreInstructions
- 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.
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- Set aside 3 tablespoons (25 grams) of grated cheddar cheese. Stir the remaining cheddar, bacon and thyme into the dry ingredients.
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- 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.
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- 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).
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- Divide batter evenly among the greased muffin cups (each cup will be almost full to the top). Sprinkle the batter with reserved cheddar.
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- 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.
