Alex has been sick twice now in two weeks and is in fact, still recovering at the moment. Today is day six of the second round and I think he’s finally reaching the point where he can’t stand being sick anymore. He told Keith and me tonight that he needs to get better. Believe me kiddo, I’ll grant you that wish if I could. :)
Can you believe that Thanksgiving is in three weeks? Before the cooking frenzy starts, here’s another easy-peasy recipe for all those apples. The muffins turned out moist and super-delicious, with a surprising extra depth of flavor from the Cheddar. Enjoy!
Preheat oven to 400°F. Grease a 12-cup muffin pan or line with baking cups (tip: spraying baking cups with cooking spray will prevent muffins from sticking to the paper). In a large bowl, cream butter and light brown sugar with a wooden spoon. Add eggs, one at a time, stirring well to incorporate into butter mixture. In a separate bowl, whisk together flour, baking powder, baking soda, and salt, and stir into butter mixture. Stir in oats, apples, cheese, and pecans (if using), and mix well. Add milk , stirring only to moisten the other ingredients. Fill the muffin pan, dividing the batter evenly. Then, coat apple slices with turbinado sugar and press one slice into batter in each muffin cup. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let muffins cool in the pan for a minute or two. Then, transfer muffins out of the pan to a cooling rack and cool completely.