Wednesday, October 12, 2011

Bacon and apple cheese muffins

If the title of this post might sound a little unusual, it's because I made these muffins for Bailey. After baking the apple pies for ourselves, I felt like he deserved a baked treat himself. I loved spending my time off at home with him: we enjoyed lots of walks on some gorgeous Indian summer days and some restful afternoon naps. Last Friday, A took the day off from work too, and we took a five-mile hike around Starved Rock.

Bailey gets very excited by food, so I usually help him by breaking up the muffin into smaller bites to prevent him from choking on it. I know he would try to swallow them whole if he could.

Bacon and apple cheese muffins
Inspired by Brown Eyed Baker

1½ cups white whole wheat flour
¼ cup traditional rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
½ cup applesauce
½ cup water
¼ cup vegetable oil
2 tablespoons honey
2 eggs
1 apple, peeled, cored and minced
1 cup grated cheddar cheese
2 slices of bacon, cooked and cut into 1 inch pieces
1. Preheat oven to 400 degrees F. Lightly grease muffin tins.
2. In a large bowl whisk together the flour, oats, baking powder and baking soda. In a medium bowl, whisk together the applesauce, water, oil, honey and eggs, then stir in the apple and cheese. Add the wet ingredients to the flour mixture and stir until just blended.
3. Spoon the batter into the muffin tins and top with a bacon piece. Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the tins for a few minutes and then remove to a cooling rack to cool completely. Leftover muffins should be refrigerated, and extra muffins may be frozen and thawed for later use.

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