5

Blue Cheese Muffins

Total Time
37 min
Prep
12 min
Cook
25 min
Serves
12
Difficulty
Easy
Muffin Week kicks off with this cheesy number. Not a fan of blue cheese? Try shredded parmesan, provolone, gruyere or extra-sharp cheddar instead.
Ingredients

cooking spray

2 spray(s)

all-purpose flour

2 cup(s), unbleached

baking powder

2½ tsp

table salt

½ tsp

paprika

1 tsp

regular butter

2 Tbsp, melted

egg(s)

1 large, beaten

fat free skim milk

1 cup(s)

blue cheese

5 oz, crumbled or extra-sharp cheddar, shredded (see note in introduction above)

Instructions

  1. Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or line with muffin liners. In a large bowl, sift together flour, baking powder, salt, and paprika.
  2. Create a well in flour mixture with a spoon and place butter, egg and milk into well; mix until just blended. (Do not beat until smooth.)
  3. Fill each muffin hole with a tablespoon of batter (you’ll have about 1/2 the batter left). Divide cheese evenly over center of each muffin, saving just enough cheese for a sparse topping. Continue filling muffin holes with batter so each is about 2/3 to 3/4 full; sprinkle muffins with remaining cheese.
  4. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes; serve warm. Yields 1 muffin per serving.

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