Savory Herbed Apple Mini Muffins

I was inspired by a good friend that loves to bake Savory desserts. She will throw in rosemary in a cheesecake or apple dessert, and the result is always decadent. I wanted to make a muffin that used a few of the herbs I grew in the backyard. This muffin is Light and Savory and Spicy!

Tools:

• Classic Batter Bowl
• Whisk
• Chef’s Knife
• Cutting Board
• 2 Cup Prep Bowl Set
• Classic Scraper, or Rubber Spatula
• Mini Muffin pan
• Medium Stainless Steel Scoop
• Measure-All Cup
• Adjustable Measuring Spoons
• Course Grater
• Cooling Rack

Ingredients:

• 2 cups All-Purpose Flour
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 tsp Cayenne Pepper
• 1/2 cup fresh grated Parmesan Cheese
• 1/2 cup fresh grated Romano Cheese
• 1 tbsp fresh chopped Rosemary
• 1 tsp fresh chopped Garlic Chives
• 1 large Egg at room temperature
• 1 1/2 cups Whole Milk
• 1/3 cup Extra Virgin Olive Oil
• 1 large Honeycrisp Apple, grated

Instructions:

1. Preheat the oven to 375 degrees. Lightly grease cups of mini muffin pan with cooking spray or liners.
2. Whisk together the flour (measured in the dry side of the Measure All Cup), baking powder, salt, black pepper, & cayenne pepper in the Classic Batter bowl or medium mixing bowl. Stir in grated cheeses, rosemary, and chives.
3. In a small bowl, whisk together egg, milk, and olive oil.
4. Peel apple, grate into egg mixture avoiding the core.
5. Add egg mixture to flour mixture and stir until just completely mixed.
6. Use the 2 Tbsp Medium Scoop to fill the mini muffin pan. The recipe makes about 3 dozen mini muffins, so on the second batch, you will need to fill the empty spots in your pan with water, so they don’t burn.
7. Bake 15-20 minutes until muffins are golden brown. Remove from oven to cool on cooling rack.

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