Cheddar cheese and apples complement each other perfectly in these delicious muffins.

Sun Oven Apple and Cheddar Muffins

(adapted for the Sun Oven from Muffins Galore by Catherine Atkinson)


1 1/3 cups oat bran

1/2 cup whole wheat flour

1/4 cup light brown sugar

1 1/2 tablespoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup apple juice

3 tablespoons milk

1 egg, room temperature, lightly beaten

2 tablespoons canola oil

2 tablespoons honey

1 medium apple, peeled, cored, and diced

2/3 cup cheddar cheese, cut into small cubes

3 tablespoons old-fashioned oats


Set Sun Oven out to preheat. Spray two six-cup muffin tins with cooking spray or line with paper liners, set aside.

In a large bowl, whisk together the oat bran, flour, sugar, baking powder, cinnamon, and salt. In a medium bowl, whisk together the apple juice, milk, egg, oil, and honey. Using a wooden spoon, gently stir the wet ingredients into the dry ingredients until just combined. Fold in the diced apple and cheddar cheese.

Spoon the batter into the prepared muffin tins. Sprinkle the oats on the tops. Using a rack to separate them, cross stack the muffin tins and bake in the preheated Sun Oven until golden and a toothpick inserted in the center of one muffin comes out with just a few crumbs attached, 40 to 5o minutes. Cool in the tins for 10 minutes, then turn out onto a wire rack and cool completely.

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