Apple Pecan Muffins
1-1/2 Cup (375 ml) all-purpose flour
1 Cup (250 ml) whole wheat flour
1 Cup (250 ml) shredded canadian brick cheese
1 Tablespoon (15 ml) baking powder
1 Teaspoon (5 ml) ground cinnamon
1/4 Teaspoon (1 ml) salt
1-1/3 Cup (325 ml) diced peeled apples (crispin, spartan, idared)
1/2 Cup (125 ml) chopped toasted pecans
1 Cup (250 ml) milk
3/4 Cup (175 ml) packed brown sugar
1/4 Cup (50 ml) butter, melted
Preheat oven to 375°F (190°C).
Butter nonstick muffin pans or line with paper liners.
In a large bowl, combine all-purpose and whole wheat flours, cheese, baking powder, cinnamon and salt. Stir in apples and pecans.
In another bowl, whisk together egg, milk, sugar and butter.
Pour over dry ingredients and stir just until moistened.
Spoon into prepared muffin pan.
For a presentation purpose, sprinkle with extra diced apples and chopped toasted pecans.
Bake for about 22- 25 minutes or until tops are firm to the touch.
Let cool in pan for 5 minutes. Transfer to rack to cool completely.