Apple Cheddar Pecan Pie Muffins
Apple Pecan Pie Topping Ingredients:
1/2 cup ghee
4 medium apples, diced
2 tsp cinnamon
pinch of fine Himalayan sea salt
2 cups raw pecans, chopped
Apple Pecan Pie Topping Method: Place a medium skillet over medium heat. Add ghee and let melt. Add chopped apples, cinnamon and salt. Cook, stirring until apples are soft and golden brown.
Remove from heat and stir in pecans. Set aside.
Muffin Batter Ingredients:
4 medium apples, cored and quartered
1 can full fat coconut milk
3/4 cup ghee, melted
2 tsp vanilla extract
1 1/2 cups coconut flour
2 tsp cinnamon
1/2 tsp fine Himalayan sea salt
1 Tbsp baking soda
1 cup finely shredded unsweetened (dessicated) coconut
2 cups grated goat milk cheddar cheese
Muffin Batter Method: Preheat oven to 350-degrees. Line 24 muffin cups with paper or foil liners. Set aside.
Place apples in bowl of food processor. Process until apples are pureed.
Add eggs, coconut oil, ghee and vanilla to apple puree. Process until all is smooth, stopping once or twice to scrape down sides of processor bowl.
Add coconut flour, cinnamon, salt, baking soda and coconut. Process just to combine thoroughly.
Turn muffin batter out into a large bowl.
Stir in grated goat cheese.
Divide batter evenly between prepared muffin cups, making a small indentation/well in the top of each one.
Place a spoonful of apple/pecan topping into the well of each muffin, dividing topping evenly between all muffins.
Place pan in oven and bake until golden brown and tester comes clean - approximately 25 minutes.
Remove pan from oven. Let muffins cool 10 muffins before removing and setting on baking rack to cool completely.
- makes 24 muffins.