3 Jan 2012
On a winters afternoon these were delicious to come home to after a stomp through the country in the dwindling sunlight. I had been up early and finally feeling full of energy after a busy Christmas and an ongoing cold, so had a bit of a baking bonanza making banana and walnut cake as well as the above.
We've still got boxes of apples in the garage from the Autumn, some of which are starting to look a little dishevelled so I've been trying to use them up when I can. I've been making canapé sized savoury muffins at work recently and remembered a tasty recipe I found ages ago for an apple and cheese loaf, so kind of combined the two and here you are! These make a really nice vegetarian canapé but are just as lovely with a cup of tea as an afternoon snack.
Gruyère, apple & thyme muffins
Makes 4-6 large muffins or 8-12 small muffins
Preheat the oven to 200°C
1 medium apple, quartered, cored and coarsely grated
50g Gruyère cheese, finely grated
Small sprig of thyme, leaves picked off and finely chopped
30g butter, melted
100g plain flour
100g wholemeal flour
1 tsp baking powder
Pinch of salt
Preheat the oven then either grease your muffin tin with a little butter or line with paper cases.
Prepare the apple, cheese and thyme and set aside.
In a small mixing bowl whisk together the melted butter, milk and egg.
In a large bowl mix together the two types of flour, baking powder and a good pinch of salt. Add the milk mixture and mix very lightly just a few times, before adding the cheese, apple and thyme and again mixing very lightly. It's fine if the mixture has some lumps in it – trust me!
Spoon the mixture into the muffin tin, place the tin on a baking tray and place in the middle of the oven. Cook for 8-10 minutes for small muffins, 12-14 minutes for large muffins or until firm and golden.
Once cooled these muffins will keep for a few days in an airtight container. They also freeze well so they can be made ahead of time for entertaining. Take them out in plenty of time to defrost and refresh in a warm over before serving, you can add a little extra grated Gruyère on top before warming and garnish with fresh thyme.