During the month of August, Miss Fromage Homage left us bereft of cheese. But we can and will excuse her the lure of the last summer month and time with her family.
The cheese-loving community is very lucky to have so many who are willing to step up and offer a platform for the comfort only a cheese recipe can provide.
The lovely Sarah from The Garden Deli is hosting September’s Cheese, Please! Challenge, where she set us the goal of combining seasonal fruit with cheese.
For me, there is just something very nostalgic about cheese and apples; but as much as I love a slice of vintage cheddar on a Granny Smith wedge, we might need to step it up a bit for a Cheese, Please! Challenge.
Apple, Cheddar and Oat Muffins
- 300g self-raising flour
- 155g caster sugar
- 50g rolled oats
- 65g vintage Cheddar (coarsely grated)
- Pinch of salt
- 125ml vegetable oil
- 160ml milk
- 2 eggs
- 1 Fuji apple (coarsely grated)
- 1 Fuji apple (extra, thinly sliced)
- 2 teaspoons honey (warmed)
- Preheat oven to 180°C.
- Grease twelve 80ml (1/3-cup) muffin pans. Set aside.
- Combine the flour, sugar, oats, cheddar and salt in a large bowl. Make a well in the centre and set aside.
- In a separate bowl, whisk together the oil, milk, egg and grated apple. Add the oil mixture to the flour mixture and stir until just combined.
- Spoon among the prepared muffin pans.
- Place 2 slices of apple on top of each muffin. Using a pastry brush, glaze the apple slices with a little honey.
- Bake for 25 minutes or until a skewer inserted into the centre comes out clean.
- Set aside in the pans for 5 minutes to cool. Transfer to a wire rack to cool completely.
Recipe by Katrina Woodman as found in the Australian Good Taste magazine, April 2013.