Recipe

Pear, blue cheese and rocket muffins

  • 20 mins preparation
  • 25 mins cooking
  • Makes 12 Item
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Ingredients

Pear, blue cheese and rocket muffins
  • 2 cup self-raising flour
  • 1 cup milk
  • 90 gram melted butter
  • 2 eggs
  • 1 pear, cored and chopped
  • 1/2 cup chopped walnuts
  • 100 gram blue cheese
  • sun-dried tomato and a few rocket leaves, to serve

Method

Pear, blue cheese and rocket muffins
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a muffin pan.
  • 2
    Sift flour into a large bowl. Whisk milk, butter and eggs together. Add mixture to flour, stirring until just combined.
  • 3
    Fold in pear and walnuts. Spoon mixture into recesses of muffin pan until one-third full.
  • 4
    Cut cheese into 12 cubes. Place one cube in each recess. Spoon remaining filling over until two-thirds full. Bake, 20 minutes.
  • 5
    Top muffins with a slice of sun-dried tomato and a few rocket leaves for the last 5 minutes of cooking, if liked. Cool muffins in pan for 5 minutes before transferring to a wire rack.
  • 6
    Serve warm or store in an airtight container for up to three days.

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