Well, I'm like Nettie - I'm not real good at following directions, instead prefering to deviate from the norm and improve upon the original (which rarely works, by the way, but sometimes I experience success!).
Here's my recipe for "apple/cheese muffins", which has been altered somewhat from the original - for this recipe, it's best to use a tart apple (medium to large size) and sharp/old cheddar cheese - the yellow cheese adds more colour, but old, sharp whit cheese is delicious too!
The basic recipe is found in the Wycliffe International Cookbook, but you can adapt from any basic muffin recipe:
1-2 eggs, beaten
1 cup milk or yogurt (250 ml.)
1/4 cur oil (virgin olive oil is best!)
Add pieces from peeled, cored and cubed apple
Combine separately and add, siring only until flour is moistened (if using yogurt, you'll likely need to add more yogurt or some milk)
3/4 teaspoon salt (4 ml.)
1 tablespoon baking powder (15 ml.)
1/4 cup white sugar (I'm NOT like Nettie in this department - the more, the better!)
2 cups flour (500 ml., sifted)
1/2 - 1 cup cheese (the more the merrier!)
Be care not to overmix - the batter WILL be lumpy. Fill greased muffin pans 2/3 full. TOP WITH 3 - 4 PECANS OR SOME CHOPPED WALNUTS TO SUIT - this adds extra flavour as the nuts roast in the oven. Bake at 400 F. (205 C.) for 20 minutes. Remove pan from oven (remembering to use oven mitts!!!) and loosen muffins - wait for 10 minutes until muffins are cooler and then remove (less muss, less fuss!).
The muffins can be halved and topped with cream chesse, butter or margarine and jam -personally, I like apple jam, but your Momma prefers raspberry - ENJOY!!! (sorry, no pictures, but you know what muffins look like!!!)!!!!
Love you all lots!!!!!