Recipes

Give your spread some extra spirit with these bite size bits of bleu.

1 (14-ounce) can pear halves in natural juice, drained

2 cups all-purpose flour

1 tablespoon baking powder

⅛ tablespoon salt

¾ cup bleu cheese, finely crumbled

2 large eggs

1 cup milk

6 tablespoons canola oil or melted butter, cooled

¼ cup walnut pieces

Preheat oven to 400°. Grease 2 24-cup mini muffin pans or line with 48 mini muffin paper liners. Chop pears into small pieces. Sift together the flour, baking powder, and salt into a large bowl. Stir in the cheese and pears.

Lightly beat the eggs, 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 just combined; do not over mix.

Using an ice cream scoop, spoon the batter into the prepared muffin pans. Sprinkle walnuts over the tops of the muffins. Bake for 20 minutes, until golden brown and firm to the touch.

Let muffins cool, then serve warm.