Blue cheese muffins
2 cup(s), unbleached
2 Tbsp, melted
1 large egg(s), beaten
Fat free skim milk
5 oz, crumbled or extra-sharp cheddar, shredded (see note in introduction above)
- 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.
- 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.)
- 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.
- Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes; serve warm. Yields 1 muffin per serving.