Dutch Apple Muffin with Sharp White Cheddar
- 193 g Tree Top Apple-Blend Puree
- 102.5 g cake flour
- 3.25 g baking powder
- 1.25 g baking soda
- .75 g ground cinnamon
- .15 g ground cardamom
- .80 g sea salt
- 60 g eggs
- 43 g brown sugar
- 34 g vegetable oil
- 30 g sour cream
- 75 g sharp white Cheddar cheese
- Apple Streusel (see below)
- 200 g Tree Top Evaporated Apple Pieces, 3/8″ dice, Non-Sulfured
- 66.25 g vegetable oil
- 75 g cake flour
- 2 g ground cinnamon
- 1.75 ground cardamom
- 1.75 g sea salt
- 104.75 g granulated sugar
- 55 g egg
Preheat oven to 350 F.
Stir together flour, baking powder, baking soda, spices and salt in bowl. In separate large bowl, whisk together eggs and brown sugar until well combined. Add oil, apple puree and sour cream and mix well. Mix with dry ingredients, then fold in 3/4 amount of cheese and reserve.
Prep a muffin pan with non-stick spray. Place a small circle of parchment paper in the bottom of each cup. Divide the streusel mix in half. First half, divide by 12 equal parts and press a portion into the bottom of each muffin cup.
Scoop a scant 1/4 cup of prepared cake mix on top of the streusel layer. Add remaining grated cheese to streusel and mix well. Sprinkle equally onto the top of each muffin filled cake cup.
Bake for 18 minutes or until a toothpick inserted comes out clean. Let rest until cooled and turn out and remove parchment from bottom.
Whisk together oil and egg in a small bowl. Mix together cake flour, spices, salt and sugar in medium mixing bowl
Fold wet mixture with dry and evaporated apple pieces and reserve.
Makes 1 dozen