Apple cheddar muffins are a sweet, salty and satisfying grab-and-go breakfast – Texarkana Gazette
“There is something special and sacred about mornings … when we slow down long enough to enjoy them,” Shalane Flanagan and Elyse Kopecky write in their latest cookbook, “Rise & Run: Recipes, Rituals, and Runs to Fuel Your Day.”
Former cross-country teammates – and my fellow alumni – from their days at the University of North Carolina at Chapel Hill, the pair knows all about morning routines and the importance of a nourishing breakfast. Flanagan is New York City Marathon champion, an Olympic silver medalist and one of the most accomplished American distance runners ever. And Kopecky is a food writer, nutrition coach and fellow marathoner.
“Rise & Run,” their fourth co-authored cookbook, is filled with breakfast and brunch recipes packed with whole grains, healthy fats, vegetables and fruit – plus training tips, meal planning guides and more.
The book is changing the way I approach weekday breakfasts. I’ve relied on my morning running routine more than ever during the pandemic, to get fresh air, move my body and feel restored before sitting down for long days of working from home. But rather than simply settling for a piece of toast or a mug of tea, I’m now trying to treat myself to a better breakfast by preparing the book’s apple butter oatmeal bake or one of two dozen Superhero Muffin variations – riffs on Flanagan and Kopecky’s most popular recipe from their debut book, “Run Fast. Eat Slow” – the night before or on the weekend.
These Apple Cheddar Muffins are a new favorite: fluffy and hearty, a little savory, a little sweet and packed with whole grains, sweet potato and apples. They make an ideal grab-and-go or post-workout breakfast option, and it’s easy to make (and bake) ahead.
Top them with an aged or extra-sharp cheddar cheese for a bonus pop of flavor. In our testing, a mix of Honeycrisp and Granny Smith apples helped the natural sweetness of the fruit stand up to the salty, savory flavors of the muffins.
The muffins are a handy breakfast to fuel or refuel you for whatever the day may bring.
Apple Cheddar Muffins
Active time: 30 mins Total time: 1 hour/12 servings
Make Ahead: The batter can be prepared the night before baking and refrigerated in a sealed container.
Storage Notes: Leftover muffins can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. To reheat, microwave the muffins on LOW for about 30 seconds or reheat in a 300-degree oven for 10 minutes.
2 cups (290 grams) spelt flour or whole-wheat flour
1 1/2 teaspoons baking soda