Blue Cheese and Walnut Mini Muffins
Published by Robert Rose
Store tightly wrapped in foil in the freezer for up to 2 weeks.
Makes36 mini muffins
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Courseappetizer, snack
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Taste and Texturecheesy, crunchy, savory
Type of Dishbread, muffins, quickbreads
- 1 cup + 2 tbsp (275 ml) unbleached all-purpose flour
- 1/3 cup (75 ml) cornmeal
- 2 tsp (10 ml) baking powder
- ½ tsp (2 ml) salt
- ¼ tsp (1 ml) freshly ground black pepper
- 4 oz (125 g) crumbled blue cheese (about 1 cup/250 ml)
- 2 tbsp (25 ml) unsalted butter, softened
- 2 eggs
- ½ cup (125 ml) homogenized (whole) milk
- 1 cup (250 ml) walnut halves, toasted and finely chopped
- Flat beater
- Preheat oven to 400°F (200°C)
- 36 mini-muffin cups, lightly greased
In a medium bowl, combine flour, cornmeal, baking powder, salt and pepper. Set aside.
Place cheese and butter in the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to speed 2 and beat until combined. Add eggs and beat for 2 minutes, stopping once to scrape down bowl. Decrease speed to stir and mix in flour mixture alternately with milk, making 3 additions of dry and 2 of wet. Add walnuts and mix until just combined.
Spoon into prepared muffin cups and bake in middle of preheated oven until a tester inserted in the center of a muffin comes out clean, about 10 minutes. Remove muffins from tins and let cool on a wire rack. Serve warm or at room temperature.
2008 Meredith Deeds and Carla Snyder