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Cook: 25 minutes | Servings: 12


Crispy apple and cheddar cheese muffins, make plenty , at least a double batch, as these muffins will quickly disappear.

  • 500 ml (2 cups) selfraising flour
  • 180 ml (¾ cup) castor sugar
  • 125 ml (½ cup) rolled oats
  • 180 ml (¾ cup) Cheddar, coarsely grated
  • pinch of salt
  • 125 ml (½ cup) vegetable oil
  • 160 ml (⅔ cup) milk
  • 2 large eggs
  • 1 medium apple, coarsely grated

Preheat the oven to 180°C and lightly grease a 12-hole muffin pan.
Sift the flour and combine with the castor sugar, oats, cheddar and salt in a large mixing bowl.
Make a well in the centre of the dry ingredients.
Whisk the oil, milk, eggs and apple in another mixing bowl.
Pour the wet ingredients into the well and gently fold in the dry ingredients until just combined.
Fill the muffin pans three-quarters full with the batter.
Bake for about 25 minutes until the muffins are golden in colour, or until a skewer inserted into the muffin centres comes out clean.
Set aside in the pan for 5 minutes to cool.
Transfer to a wire rack to cool completely.
Serve lightly buttered with grated cheddar.

Photo and recipe: Mauricia Jordaan


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