Submitted by Emily Daniel
2 C all-purpose flour
1/2 C sugar
1 T baking powder
1 tsp salt
8 tablespoons cold unsalted butter, cut into 1/2 inch pieces
8 ounces cheddar cheese, cut into 1/2 inch pieces
1 large egg
3/4 whole milk (I used skim)
1 pound apples, peeled, halved, cored, and sliced crosswise into thin half moons (Jonagold, Empire, Cortland, or Macoun)
1/3 C sugar
2 T water
2 T unsalted butter
1 T lemon juice
1/2 tsp ground cinnamon
1) For the muffins:
Oven rack middle position. 375 degrees.
Grease and flour 12 cup muffin tin (I used my silicon muffin cups, a tin would have worked better. Pulse flour, sugar, baking powder, salt, butter and cheese in food processor until mixture resembles coarse meal; transfer to large bowl. Whisk egg and milk in measuring cup, then slowly stir into flour mixture until combined.
2) Spoon batter into the prepared muffin tin. Arrange apple slices, cut side down, on top of batter, pressing gently to adhere. Bake until edges of muffins are just golden, about 15 minutes.
3. For the glaze:
While muffins are baking, heat sugar, water, butter, lemon juice, and cinnamon in saucepan over medium heat until butter is melted and sugar is dissolved, about 3 minutes. Once edges of muffins are just golden, brush muffins with glaze. Return to oven and bake until toothpick inserted into center comes out clean, about 10 minutes. Cool in tin for 5 minutes, then carefully transfer to wire rack. Cool ten minutes longer. Serve. (Best served immediately, but can be kept in a tight container at room temperature for up to 2 days.)