Whenever we celebrate Christmas here in Pittsburgh (as opposed to going to my hometown of Philadelphia), I always make a Christmas Eve Colonial Williamsburg themed feast for D and I. For anyone not familiar, Colonial Williamsburg is a living-history museum representing the historic district of the city of Williamsburg, Virginia. It’s a wonderful place for people of all ages to visit and has everything from reenactors to restored buildings to even fife and drum performances. One of my favorite things about Colonial Williamsburg are its taverns that visitors can dine at. These four taverns actually existed during the 18th century and serve utterly delectable fare. The King’s Arms Tavern is one of them and is a place I dined at myself when I visited as a child with my family.
While in past years I had always made Stuffed Cornish Game Hens, I opted for something different this Christmas Eve. I ended up making a stuffed veal dish served with Carrots Glazed with Two Gingers, Corn Pudding, and Apple Cheddar Muffins. It was all delicious and just the type of hearty food you want to eat on a cold winter’s night. The muffins were particularly easy to make and while Sally Lunn Bread (for that post and recipe click here) will always be my perennial Colonial Williamsburg carb favorite, there was something extremely appetizing about the taste of apple and cheese baked together.
King’s Arms Tavern Apple Cheddar Muffins
recipe courtesy of The Colonial Williamsburg Tavern Cookbook
2 cups flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
1/4 cup sugar
2 large eggs
1 cup sour cream
2 medium apples, such as Golden Delicious, peeled, cored, and finely chopped
1/2 cup grated Cheddar cheese
-Preheat the oven to 425 degrees F and butter 16 muffin cups, each 2 1/2 inches in diameter. In a large bow, mix together the flour, baking powder, baking soda, cinnamon, and salt.
-In a separate large bowl, cream the butter with the sugar until light and fluffy. Beat in the eggs one at a time. Stir in the sour cream.
-Add the wet ingredients to the dry ingredients all at once and stir to blend. Do not overwork the batter or the muffins will be tough. Stir in the apples and cheese.
-Spoon the batter into the muffin cups, filling each about halfway. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Turn the muffins out of the tins.