Monday, April 12, 2010

Day #56: Mini Blue Cheese & Pear Muffins

Muffin #56 in my 100 muffin challenge is a sweet and savory combo called Mini Blue Cheese and Pear. These muffins turned out quite yummy and very moist. When I chopped the pears, it produced natural juices that added to the sweetness and moistness of the muffin. This muffin would be a great addition to a Weekend Brunch accompanied with an egg quiche or omelet. You are welcome to make 12 regular size muffins with this recipe if you do not have a mini muffin pan. They will taste the same :-). You could use pecans instead of walnuts if you prefer.

Tomorrow's Muffin: Hazelnut & Coffee Muffins

Mini Blue Cheese & Pear Muffins

oil or melted butter, for greasing (if using)
14 oz Canned Pear Halves in Natural Juice, drained
2 cups all-purpose flour
1 tbsp baking powder
freshly ground black pepper
1/8 tsp salt
heaping 3/4 cup finely crumbled bleu cheese, such as Stilton or Gorgonzola
2 large eggs
1 cup milk
6 tbsp canola oil
1/4 cup walnut pieces

Preheat the oven to 400 degrees Farenheit. Grease 2 24-cup mini muffin pans or line with 48 mini muffin paper liners.

Chop the pears into small pieces.

To make the muffins, sift together the flour, pepper, salt, and baking powder in a large bowl. Stir in the blue cheese and chopped pears.

Lightly beat the eggs in a large bowl, 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 combined; do not overmix.

Spoon the batter into the prepared muffin pan. Scatter the walnuts over the top of each muffin. Bake in the preheated oven for 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, and then serve warm.

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