Meal-in-a-Muffin

Meal-in-a-muffin is an amazing combination of good-for-you oatmeal, walnuts, sharp cheddar cheese, and tart diced apple. While the marriage of these ingredients may sound a bit different, they’re very complementary and add up to a wholesome, filling, and delicious muffin.

I simply adore cookbooks, to the point that I’ve had to limit myself in recent years. There’s simply not enough space for all to cookbooks I’d love to have! But years ago I bought a copy of The Book of Bread, by Judith and Evan Jones, and it’s one of my all-time favorites. Pretty much anything you can think of, and some things you might not, are in this little book. (Tofu and spinach muffins, anyone?)

Judith Jones was the editor for Julia Child, James Beard and many of the other superstars of the American food world back in the day. Evan Jones was a food author in his own right, long before the food and cooking TV networks we have now were ever a thing.

I first tried the meal-in-a-muffin recipe nearly 20 years ago, and have adapted and refined it over the years. It’s absolutely my hubby’s favorite muffin – nothing else has ever even come close.

About Meal-in-a-Muffin

This is definitely not a light and fluffy muffin. It’s dense and filling to the point that two of them make a complete brunch for me that carries me all the way through to dinnertime. It’s also packed with flavors that play off of each other well, and it’s portable. You could pack one or two for a commute breakfast, or for a snack on a hike, etc. The big stars of meal-in-a-muffin are:

• Oatmeal: We’re talking old-fashioned rolled oats here, not quick or instant oats. They add texture and a little sweetness to the muffins, as well as a good bit of heart-healthy fiber. They’re also relatively high in protein, and include multiple nutrients like manganese.
• Apple: A tart apple is called for here. I always use a Granny Smith apple, because it’s easily available year-round. But there are other varieties of tart apple you could use if they’re available in your area, like Braeburn, Northern Spy. Jonathan, Winesap, etc. A sweeter apple, like a Red Delicious, would just disappear, flavor-wise.
• Sharp Cheddar Cheese: You’re probably thinking, “Cheese? In a muffin?” But yes, it really works well in meal-in-a-muffin by contrasting against the tartness of the apple. It adds protein and calcium, too. Trust.
• Walnuts: English walnuts are what I use, as they’re relatively inexpensive and easy to find compared to black walnuts. They add crunch as well as additional protein and other nutrients. The slight bitterness of the walnut skins also plays well against the apple.

How to Make Meal-in-a-Muffin

Spray a standard 12-cup muffin tin with cooking spray and set it aside. Preheat the oven to 400° F. For most muffins, you cream the butter and sugar together first. This is a dense muffin, however, and I find it easier and just as effective to nearly melt the butter first in a large mixing bowl. Add the sugar and stir to combine well, as you see below:

Then add the rest of the wet ingredients (eggs and milk), and stir to combine. Now add the flour, salt, baking powder and baking soda, and stir to combine it all very well. Next add the oatmeal, sharp cheddar, and walnuts, and stir to combine again. To prevent the apple from browning, I cut the apple in half and peel, core, and dice one of the halves, then stir it into the muffin batter. Then repeat with the other half. The batter will be quite stiff.

Using a couple of spoons, divide the batter evenly into the 12 cups of the muffin tin. Bake about 25 minutes, or until the tops are brown and spring back when lightly touched, and the muffins are pulling slightly away from the muffin cups. Serve them warm with butter or margarine.

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