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Blue Cheese Muffins Recipe

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This recipe for Blue Cheese Muffins, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Weight Watchers Group
Added: Tuesday, March 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 sprays - cooking spray
2 c. - all-purpose flour, unbleached
2½ tsp. - baking powder
½ tsp. - table salt
1 tsp. - paprika
2 T. - butter, unsalted & melted
1 large - egg, beaten
1 c. - fat-free skim milk
5 oz. - blue cheese, crumbled

Directions:
Directions:
Preheat oven to 375º 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 ½ 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 ¾ full; sprinkle muffins with remaining cheese. Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes; serve warm. Makes 12 servings.

Personal Notes:
Personal Notes:
If you’re not a fan of blue cheese, substitute another strong-flavored shredded cheese such as Parmesan, provolone, Gruyere or extra-sharp cheddar.

Yields 1 muffin per serving, 3 points each.

 

 

 

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