Dutch Apple Cheese Muffins

Muffins:

        2 cups all-purpose flour

        1/2 cup sugar

        1 tablespoon baking powder

        8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces

        8 ounces cheddar cheese, cut into 1/2-inch pieces

        1 large egg

        3/4 cup whole milk

        1 pound tart apples, peeled, halved, cored, and sliced into thin half-moons

Glaze:

        1/3 cup sugar

        2 tablespoons water

        2 tablespoons unsalted butter

        1 tablespoon lemon juice

        1/2 teaspoon ground cinnamon

Directions:

1. Adjust oven rack to middle position and heat oven to 375 degrees.  Grease and flour 12-cup muffin tin (including the reas between muffin cups, as glaze will run onto pan when applied to muffins during baking).
2. Pulse flour, sugar, baking powder, salt, and cheese in food processor until mixture resembles coarse meal; transfer to a large bowl.
3. Whisk egg and milk together, then slowly stir into flour mixture until combined.
4. Spoon batter into prepared muffin tin.  Arrange apple slices, cut-side down, on top of batter, pressing gently to adhere.  Bake until edges of muffins are just golden, about 15 minutes.
5. While the muffins are baking, heat sugar, water, butter, lemon juice, and cinnamon in saucepan over medium heat until butter is melted and sugar is dissolved, about 3 minutes.
6. Once edges of muffins are just golden, brush muffins with glaze.  Return to oven and bake until toothpick inserted into center comes out clean, about 10 minutes.
7. Cool in tin for 5 minutes, then carefully transfer to rack.  Cool 10 minutes longer before serving.

Cook’s Country Magazine, February/March 2008