I MADE MUFFINS! (that were eatable)

My sister listened intently when my Gran was cooking in the kitchen. I was there. In the kitchen even, but her words were mainly "blah blah blah" in my brain. I was considering when the recipe would be over and the food in my tummy!

I DID listen when I went away to college and my Gran taught me to make "Apple Cake" but really ... that is the extent of my baking.

As a cheese lover however, I do cook every day and was quite interested in the Cabot Creamery Cookbook's suggestion that CHEESE MUFFINS are GREAT breakfast!

©houseonahillorg

©houseonahillorg

©houseonahillorg

Okay, because I am not a "baker" I had no hesitation in substituting the ingredients that I did not have with some very strange, but delicious, ones:

Ingredients

• 2 cups Unbleached All-Purpose Flour
• 3 teaspoons baking powder
• 1/2 teaspoon sea salt
• 4 ounces Cabot Artisan Reserve Cheddar, grated (about 1 cup)
• 3/4 cup Cook's Brut Champagne
• 1/3 cup vegetable oil
• 1 large egg
• 1 cup peeled and finely diced Gala Apple
• 1/2 cup frozen Raspberries from Irv & Shelly's  

I am a Cabot Coop Cheese Board Participant and am recipient, a few times a year, of Cabot Cheese Product samples. My opinions are, as always, my own.