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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