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Blue Cheese Muffins Recipe

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This recipe for Blue Cheese Muffins is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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