Blue Cheese Muffins

By á-4131

Prep time: 12 min
Cook time: 25 min
Other time: 0 min
Serves: 12
4 points plus

Muffin Week kicks off with this cheesy number. Not a fan of blue cheese? Try shredded parmesan, provolone, gruyere or extra-sharp cheddar instead.

Ingredients

• 2 spray(s) cooking spray
• 2 cup(s) all-purpose flour, unbleached
• 2 1/2 tsp baking powder
• 1/2 tsp table salt
• 1 tsp paprika
• 2 Tbsp regular butter, melted
• 1 large egg(s), beaten
• 1 cup(s) fat free skim milk
• 5 oz blue cheese, crumbled or extra-sharp cheddar, shredded (see note in introduction above)

Preparation

Step 1

Preheat oven to 375ºF 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 1/2 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 3/4 full; sprinkle muffins with remaining cheese.

Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes; serve warm. Yields 1 muffin per serving.