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Photo of Blue cheese muffins by WW

Blue cheese muffins

5
Points®
Total Time
37 min
Prep
12 min
Cook
25 min
Serves
12
Difficulty
Easy
Surprise the muffin lovers in your house with this savory, cheesy number, loaded with layers of crumbled blue cheese. Not a fan of blue cheese? Feel free to substitute shredded parmesan, provolone, gruyere or extra-sharp cheddar instead. You could also add a sprinkling of chopped herbs between each layer of batter—rosemary, chives, and thyme are all good bets. After baking, invert the muffin pan on a wire rack to let the muffins cool completely. Store them in an airtight container at room temperature for up to several days (if they last that long).

Ingredients

Cooking spray

2 spray(s)

All-purpose flour

2 cup(s), unbleached

Baking powder

2½ tsp

Table salt

½ tsp

Paprika

1 tsp

Unsalted butter

2 Tbsp, melted

Egg

1 large egg(s), 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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