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ROSEMARY SHARP CHEDDAR APPLE MUFFINs

Ingredients:

Preheat your oven to 450°F and line a 12 cup muffin pan with paper liners.
In a large mixing bowl, combine 3-1/2 cups of grated apples (that’s about 3 large) Gala
1 cup of unsweetened applesauce, 
½ cup of buttermilk, 
½ cup of liquid honey, 
½ cup of avocado puree (that’s about 1 large), 
1 tbsp of pure vanilla extract  
3 large eggs.

Mix all the ingredients well with a whisk until all they are evenly combined.

In a separate bowl, combine 

2 cups of whole wheat flour, 

1 cup of rolled oats, 

3 tbsp of corn starch, 

1 tbsp of baking powder, 

1-1/2 tsp baking soda, 

1 tsp salt, 

1 tbsp finely chopped fresh rosemary 

1 tsp of ground cinnamon.

Mix well with a flat whisk until evenly combined and set aside.

Add the grated cheese and chopped walnuts to the dry ingredients.

Mix well until the cheese and nuts are completely coated with the flour. This will ensure that they don’t sink directly to the bottom of the muffins.

Throw the dry ingredients into the wet…

In a separate bowl, combine 

2 cups of whole wheat flour, 

1 cup of rolled oats, 

3 tbsp of corn starch, 

1 tbsp of baking powder, 

1-1/2 tsp baking soda, 

1 tsp salt, 

1 tbsp finely chopped fresh rosemary 

1 tsp of ground cinnamon.

Mix well with a flat whisk until evenly combined and set aside.

Add the grated cheese and chopped walnuts to the dry ingredients.

Mix well until the cheese and nuts are completely coated with the flour. This will ensure that they don’t sink directly to the bottom of the muffins.

Throw the dry ingredients into the wet…And mix delicately with a large wooden spoon or rubber spatula until just incorporated, no more.

Divide the batter equally between the muffin cups; the batter will mound higher than the paper cups, that’s perfectly normal.

If you preferred smaller (and less flat!) muffins, you could also divide the batter between 18 to 24 paper cups, instead. Of course, you’d need to adjust cooking time accordingly.

Place your muffins in the preheated 450°F oven for 10 minutes and then lower the oven temperature to 350°F. Continue baking your muffins for another 18-20 minutes, or until the tops are nice and golden brown and a toothpick inserted in the center of a muffin comes out clean.

Keep the finished muffins in the refrigerator in an airtight container for up to a week, or freeze for up to a few months.  Flavor is best when served cold!