Mini Bleu Cheese & Pear Muffins-
(Adapted from the book 1 Mix, 100 Muffins, by Susanna Tee)
Oil or melted butter, for greasing - You can always just stick with cooking spray
14 oz. canned pear halves, drained and diced into small pieces (see Tip at bottom)
2 cups flour
1 Tbsp. baking powder
1/8 tsp. salt
Ground black pepper
Heaping 1 cup bleu cheese of your choice, finely crumbled
1 cup milk
6 Tbsp. sunflower oil, or melted, cooled butter
¼ cup walnut pieces (optional)
Preheat oven to 400°F. Grease two 24-cup mini muffin pans, or line with paper liners.
Into a large bowl sift together flour, baking powder, salt, and pepper to taste. Stir in the bleu cheese and diced pears.
In a seperate bowl, lightly beat the eggs then beat in the milk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
Spoon the batter into the prepared muffin pan. Scatter the walnuts over the tops of the muffins, if using. Bake in the preheated oven for 18-20 minutes, until well risen, golden brown, and firm to the touch.
Let the muffins cool in the pan for 5 minutes. Serve warm.
*You may use any bleu cheese that is to your liking, but Stilton cheese is most paired with pears.
*Like I said before, these can be made in a regular muffin pan but won't pack as much punch as the mini muffins will.
*The recipe calls for canned pears, but I used 3 fresh, very ripe pears.
Here is the photo of these muffins taken from the cookbook. Hopefully it looks more appetizing to you than my own. :)
|Photo courtesy of Clive Bozzard-Hill, 1 mix, 100 muffins|