Dutch Apple & Cheese Muffins

Ingredients:
2 cups AP flour
1/2 cup sugar
1 TBS baking powder (yes, a full tablespoon)
1 tsp salt
8 oz cheddar cheese, chunked up or grated
8 TBS butter (one stick), sliced into about 8 pieces
3/4 cup milk
1 large egg
2-3 Granny Smith apples, cored, peeled and sliced into half-moons
(glaze)
1/2 cup sugar
1/2 tsp cinnamon
juice of one lemon (about 2TBS; substitute water if you have no lemon)
2 TBS butter

Directions:
Mix dry ingredients in food processor and add cheese and butter; mix til cheese and butter have been incorporated into the dry ingredients and it looks nice and crumbly. Add milk and egg and mix just until combined. Spoon into greased muffin tin, press about 3-4 apple slices into each muffin, and bake for 15 min at 375F. Do NOT use paper muffin cups! (Then add glaze and bake for another 10 minutes, as below.)

Melt glaze ingredients together over low heat, stirring occasionally, for about 5-6 minutes. The glaze will darken and bubble a bit and will thicken if you let it cool for a minute or 2 before using.

Remove muffins from oven and drizzle glaze over them, using a spatula to lift up the muffin edges and get the glaze to drizzle down into the sides of the muffins in the tin (this is why you don’t use paper muffin cups). Place muffins back into oven for 10 more minutes. Remove and let cool in tin for 10 minutes more before removing.