Foodie Friday: Cheddar Apple Muffins With Rosemary

Autumn is definitely my favourite time of year for cooking and baking. The cooler weather just makes me want to stay in my warm house and cook all of the warm seasonal foods!

One of my favourite autumnal recipes is Cheddar Apple Muffins With Rosemary. They are healthy, savoury and delicious. These muffins turn out with more of a scone consistency and are my go-to breakfast right now.

I found this recipe while scouring Pinterest. I have changed some of the ingredients and the amounts to suit my liking.

I hope you enjoy!


•2 1/2 cups of flour

•1 tablespoon of powder

•1 tablespoon of sugar

•1 teaspoon of salt

•1 tablespoon of fresh chopped rosemary

•1 1/2 cups of shredded cheddar cheese

•1 large egg

•1 1/4 cups of lactose free milk

•1/4 cup of melted Becel vegan butter

•2 cups of finely chopped and peeled apples


•Preheat oven to 375 degrees

•In a large bowl, whisk together all dry ingredients & shredded cheese

•In another large bowl, beat together the egg, milk & melted butter

•Add apples to wet ingredients & stir

•Make a “well” in the centre of the dry ingredients & pour in wet ingredients

•Stir ingredients all together

•Divide muffin batter evenly into 12 muffin tins

•Bake on the centre rack in the oven for 30 minutes

•Let cool on a wire rack


Until next time,



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“Eclectic Tanni” is your weekly resource for inspiration. Follow along my very eclectic lifestyle!

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