Blue Cheese Muffins Add milk and lemon juice; mix well. Combine dry ingredients; add to creamed mixture along with blue cheese and walnuts. Fill greased mini-muffin cups three-fourths full.

Ingredients of Blue Cheese Muffins

  1. It's of - Ingredients for 10 Muffins -.
  2. You need 120 g of Salted Butter.
  3. You need 40 g of Sugar.
  4. You need 50 g of Corn Grits (or Corn Meal).
  5. It's 2 of Eggs.
  6. It's 260 g of Flour.
  7. You need 10 g of Baking Powder.
  8. You need 2 g of Black Pepper (Ground).
  9. Prepare 180 g of Yogurt.
  10. Prepare 200 g of Blue Cheese.

Blue Cheese Muffins instructions

  1. Preheat oven to 350F. Line standard muffin tins with paper liners. Whisk together the flour, corn grits, baking powder and ground black pepper and sift; set aside..
  2. Cream the butter and sugar. Add the eggs; stir until well mixed. Add the yogurt and stir until smooth..
  3. Add the flour mixture to the liquid mixture and use a rubber spatula to mix until smooth..
  4. Divide the batter evenly among the lined cups, filling each to 30% full. Add the chunks of blue cheese, then cover with the rest of the dough..
  5. Bake for 20 (+6) min, rotating the tins halfway through. Transfer tins to wire racks to cool completely before removing the muffins..
  6. More Details at http://www.chez-k.org/english/muffins/savory-blue-cheese-muffins/.

Divide cheese evenly over center of each muffin, saving just enough cheese for a sparse topping. Shropshire Blue Cheese Muffins are a joy for breakfast, snacks, lunches, picnics, soup side-dishes or suppers. They have a soft and bouncy sponge, and a kick of salty, nuttiness from the Shropshire Blue. Spoon the batter into the prepared muffin tins. In a large mixer bowl, cream the cream cheese, lemon juice and vanilla until smooth.

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