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It’s entertaining season! Yet, many of us don’t really need a reason or season to entertain…it’s fun and it brings friends and family together!

I have a mouthwatering appetizer for you to make for your next soiree! Grilled apple slices with applewood smoked cheddar blanketed in prosciutto. It’s sweet from the apple, creamy and savory from the applewood smoked cheddar and salty from the prosciutto. Is your mouth watering yet?

What I think you’ll like about this recipe is that it’s completely flexible; use brie, sharp cheddar, swiss, havarti, emanthaler and other great cheeses that stand up to apples. The nutritional fiber from the apples and protein from the cheese and prosciutto will keep you satisfied. Here are more nutritional perks of apples.

Grilled Apple Slices with Applewood Smoked Cheddar Blanketed in Prosciutto

Print Recipe

– 2 to 3 medium Granny Smith apples. 1 medium apple yields about 14 servings.
– applewood smoked cheddar or the cheese of your choice.
– 10 to 12 thin slices of prosciutto, sliced lengthwise and halved
– 1 Tbls freshly squeezed lemon juice
– olive oil for drizzling. optional.

Core the apples and carefully make thick slices. Do not halve the apple slices, that will happen later. Place the apple slices in a bowl and cover with the fresh lemon juice to prevent the apples from browning.

Place a nonstick grill pan over medium to high heat. When the grill pan is hot, add apple slices and grill for about 60 seconds per side. You want the grill marks but want to ensure the slices do not become too soft and gummy. Cool the slices on a wire rack. Cut the apples slices in half when they have cooled.

Wrap a cube of the applewood smoked cheddar with a piece of prosciutto and attach to the apple slice with a toothpick. Time to serve and enjoy!

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There was a marriage in my kitchen.

No no, I didn’t get hitched in front of the kitchen sink! It was a marriage of flavor, texture and color. Beautiful…the marriage produced a wholesome and very undry muffin. I use the word “undry” because the word “moist” weirds me out a bit. No joke, this muffin is GOOD for you! You can eat one or two of these for breakfast or have one for that 4 o’clock slump and feel no remorse. Cross my heart…

The groom: cooked oatmeal

The bride: a gorgeous granny smith apple

In attendance: pumpkin, coconut, cinnamon and brown sugar

You’re probably thinking “wtf, what does that muffin even taste like? coconut, pumpkin, apple??” Trust me friends, this muffin doesn’t taste too apple-y, pumpkin-y or coconut-y. It taste like a fruity and wholesome muffin!

If you follow this recipe you’ll really appreciate the colors and textures. There are small chucks on green apple and the muffins arise from the oven with a slight orange glow because of the pumpkin. When you bite into it, you’ll see small flecks of coconut reaching out. OMG!

Nutritional perks
Oatmeal – lowers cholesterol, source of fiber, helps prevent heart disease and stabilizes blood sugar
Granny Smith apple – protection against asthma and one apple is about 15% of a daily value of fiber
Pumpkin – low in saturated fat and cholesterol, good source of Vitamin E and Vitamin B6, great source of Vitamin A and C

A great thing about this muffin is the flexibility of ingredients. You can swap out coconut for a tree nut or chocolate chips, omit pumpkin and add smashed banana or peanut butter, add fresh blueberries or dried cranberries, or add nutmeg and cloves for a warmer flavor. The original recipe included a half cup of sultanas and 1/4 cup dried papaya, both of which I didn’t include in my version.

Time to get down to business! Right?!

O(at)MG! Muffin adapted from Sunday Hotpants’ Morning Oatmeal Muffins
Makes about 18 muffins

– 1/4 cup unsalted butter melted – original recipe suggested 1/2 cup butter but the added pumpkin in this recipe adds additional moisture so I halved the butter
– 1/4 cup canned pumpkin – original recipe didn’t include canned pumpkin
– 1 medium Granny Smith apple, grated in a food processor
– 2 eggs
– 1 cup cooked oatmeal
– 1/2 cup coconut – I didn’t toast the coconut, but next time I make these I definitely will because I think the toasted coconut would be stellar!
– 1 tsp vanilla
– 1 cup white whole wheat flour – the original recipe used white all purpose flour
– 2/3 cup brown sugar
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp cinnamon

For additional topping
cinnamon and sugar mixed. You can decide on the ratio based on your taste preference.

Preheat oven to 350 degrees. Butter or use a non-stick cooking spray on a 12 muffin cupcake pan or just input cupcakes sleeves.

In a large bowl, combine melted butter, grated apple, coconut, eggs, cooked oatmeal and vanilla. Stir with a whisk until well combined!
Sift the flour, baking power, baking soda, brown sugar and cinnamon in a bowl. Stir into wet ingredients. Do not stir too much because the muffins will come out of the oven tough. Having lumps in the batter is A-OK!

Fill the muffin cups about 2/3 full. Mix the cinnamon and sugar and sprinkle over the muffins. OR you can brush the muffins with melted butter when they’re warm out of the oven and roll the tops in the cinnamon and sugar mixture. There is really no wrong way of doing this.

Bake the muffins for 20 mins. Remove from oven and cool on a wire rack.

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