Liz Makes Apple, Gruyere and Sage Muffins
On Sunday, when Liz said she was baking muffins, I thought to myself: Sweet! Literally. Even when we were at the store, picking up ingredients (sage, gruyere cheese), I didn’t put two and two together.
When I started taking photos, I realized these weren’t going to be your regular, run of the mill muffins.
Measuring out the buttermilk uber-precisely, with a digital scale. Everytime I see it, I think more of chemistry than I do baking. But both call for precision, I guess.
I think Liz originally got the scale when she began making macarons.
The cheese and sage, prepped.
Flour measured, and apples all diced up. The two apples used were from our visit to Heinz Orchard. It’s amazing to think that 24 hours ago, these were still hanging from a tree.
Muffins about to go in the oven. I was surprised at the topping of cheese (it made me think more of a pizza than a muffin).
And there you have it – Apple, Gruyere and Sage Muffins. And according to Liz, these are gluten-free to boot.
If you’re interested in the recipe, you can find it (along with much better photographs) over at cannelle et vanille.