1 cup whole-wheat flour
1 cup all-purpose white flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup peeled, chopped apple
1 cup grated Cabot Mild or Sharp Cheddar
2 large eggs
1 cup milk
4 tablespoons Cabot Salted Butter, melted
1. Preheat oven to 400ºF. Butter 12 muffin cups or coat with nonstick cooking spray.
2. In mixing bowl, stir together whole-wheat and white flour, sugar, baking powder and salt. Add apples and cheese and toss to combine.
3. In another bowl, whisk eggs lightly. Whisk in milk and butter. Make well in center of dry ingredients; add milk mixture and gently stir in dry ingredients from side until just combined.
4. Divide batter among prepared muffin cups. Bake for 20 minutes, or until muffins feel firm when lightly pressed on top.
Cut red and green apples into wedges, removing the cores, and toss them with a little lemon juice to prevent browning; fan them on a plate with alternating slices of Cabot Cheddar Cheese.
For another version, core the apples, cut them crosswise into rings, spread with peanut butter and sprinkle with grated cheddar.