Pear, blue cheese and walnut muffins
What to serve at a party, not only to please guests with delicious dishes, but also not to serve yourself for many hours in the kitchen before and during the event? We suggest making blue cheese muffins - a dish that perfectly meets the above conditions.
Ingredients
- For the muffins
- 200 g gorgonzola
- 250 g self-rising flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 1 large firm pear, peeled and chopped into small pieces
- 100 g walnut halves, roughly chopped
- 100 g full-fat Greek yogurt
- 2 medium eggs
- 150 ml whole milk
- For the topping
- 20 g mature cheddar, grated
- 40 g unsalted butter
- 60 g plain flour
Directions
Recipe instructions Pear, blue cheese and walnut muffins
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Step 1
Preheat the oven to 200 degrees C (395 degrees F), fan 180 degrees C (355 degrees F). First make the topping. In a bowl, rub together the butter and plain flour until you have a crumbly consistency. Add the grated cheddar and a pinch each of salt and pepper. Mix until combined, then set aside while you make the muffin batter.
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Step 2
Line a 12-hole muffin tin with muffin cases. Sift the flour, bicarbonate of soda and baking powder into a large bowl. Add a pinch of salt. Break the blue cheese into bite-sized pieces and scatter into the bowl, along with the chopped pear and walnut pieces. Stir to combine. In a jug, whisk together the yogurt, eggs and milk. Pour the mixture in the jug into the dry ingredients and fold in with a large metal spoon until just combined – but don't overwork it.
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Step 3
Spoon the batter into the prepared muffin cases and sprinkle over the topping. Bake in the preheated oven for 25-30 minutes or until well risen and golden brown. Transfer to a wire rack to cool completely before serving.
For light, airy muffins, be careful not to overmix the batter. Cool muffins on a wire rack, out of the tin, to stop the bottoms becoming soggy.
