I love, love, love apples and cheese. There are other fruit/vegan cheese combos that I love, but apples and vegan cheddar were meant for each other in the best kind of way. Since apple picking, I had an insane amount of apples that needed to be created into something delicious and preferably with vegan cheddar cheese. Since, I’ve done everything from scones, grilled cheese and a buckle, I thought hey!! How about a cheesey apple muffin?!? And then cheesey apple muffins were made.
1 c unbleached all-purpose flour
1c whole wheat flour
1 tsp sea salt
1 ½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
½ c unbleached cane sugar
1 c unsweetened non-dairy milk mixed with 1 tsp apple cider vinegar (I used So Delicious Almond Plus)
1 tsp Ener-G egg replacer (dry–not mixed with water)
½ c neutral tasting oil (like safflower or canola)
1 c Daiya cheddar style shreds
2 apples, chopped ( I used Honeycrisp–that I bought at the orchard. They don’t offer u-pick on those as girls like me would devour the entire orchard in like….an hour…… but Granny Smith, Golden Delicious or many others would work just as well)
Preheat oven to 375°F. Mix all of the dry ingredients in a large mixing bowl. Create a well in the center of the dry ingredients and add the vegan buttermilk (non-dairy milk + apple cider vinegar) as well as the oil. Stir until just combined. Then add the cheese and apples and fold in to combine. Using a ¼ c as a measure, scoop batter into prepared muffin tins. You’ll end up with a little extra batter, so you can prep an additional muffin tin for a few extra or mini cake or loaf pan if you’d like something with a different shape. Bake for 18-20 min.