I wanted to make it but ran out of time! As long as you have the ingredients the “amount” you put in is up to you. It’s a great item to take on a picnic or BBQ. For the small amount that fed my two kids and us I used 1/4 cup mayo and probably what amounted to 1/4 cup of yogurt.
Flavored Yogurt (I used what was left in an open container of strawberry yogurt)
whole Walnuts (or Pecans, even)
Apples, sliced & cut into bite sized pieces
I didn’t think of it too late but I would have added some of my frozen blueberries.
What would you like to add?
I just read a book as part of my 2012 Reading Challenge (read more about my review of the book) about a mompreneur trying to have it all in Julia’s Child. I decided to make this delicious sounding muffin coined a “Muffet” by the authors character Julia Bailey. In the book Julia Bailey runs an organic toddler meals and backed goods business from Brooklyn, N.Y. called Julia’s Child. I’m kinda jealous that The Book Fetish got to review her book and interview her! The author Sarah Pinneo is on tour in New England currently.
Here is the recipe I”m making for breakfast and I’ll update with the pictures as soon as possible. HERE ARE THE PHOTOS!!! YUM
Apple & Cheddar Muffets
1 very large apple or 2 small ones
2 tablespoons butter
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg lightly beaten
1/3 cup whole milk
1 cup sour cream
1 1/2 cups grated cheddar, divided
Preheat the oven to 400°F. Generously grease and flour 12 muffin cups.
Peel and core the apples and dice finely. If your toddler is helping, peel and slice an extra one to share. If you play your cards right, he or she will be busy eating the apple slices while you’re measuring out the dry ingredients.
In a small skillet, melt the butter and sauté the apple until tender and just beginning to brown, about 7 minutes. Remove the pan from the heat and set aside to cool.
Meanwhile, combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a small bowl, whisk together the egg, milk, sour cream, and 1 cup of the cheese. Stir the wet ingredients into the dry ingredients; then add the apples and butter. Stir just to combine.
Spoon into the prepared tin, and top with the remaining 1/2 cup of cheese. Bake for 20 to 25 minutes, until very brown and a toothpick inserted into the center of the muffets comes out clean. Cool for 10 minutes on a rack. Loosen muffets by ringing their edges with a plastic knife. Turn them gently out onto a plate. Serve warm or room temperature.
Check out some tasty recipes this weekend at “bethfishreads”!