Pear and Blue Cheese Muffins

Here is that classic flavour combination of pear and blue cheese, piled into an easily transportable vessel of a muffin. I like to make a batch for a weekend morning tea; and smuggle a few away in the freezer. That secret stash in the freezer is perfect for those mornings when big flavour is commanded, but time is not on my side. These pear and blue cheese muffins freeze beautifully, making them the ideal grab-and-go breakfast for the busy professional.

As is always the case with classic combinations, the balance of flavours has to be just right. This means the cheese has to be the right kind. I find that Castello Mellow Black has the flavour, but is still luscious and creamy. It is then balanced by the sweet fragrance of the pears. I would recommend you choose your favourite blue cheese; however please do consider that these are a morning food…

During my university years, I had a job in a coffee shop. The baker was amazing and made the most delicious muffins and scones fresh each day. Every morning the shop was full of professionals ordering coffee and muffins – generally they were sold out by 11AM. From this I learnt. Muffins and scones must be fluffy, gently warmed up and served with butter. Even a little smear is ideal. Anything else is simply not acceptable. The trick to keeping them fluffy is to mix gently and carefully; never over-mixing or at a vigorous pace.

So I often grab one of these from the freezer in the morning, warm it up and run out the door to catch the bus. Butter melting can be a little perilous, but it is totally worth it.

Pear and Blue Cheese Muffins

kirsteneats Here is that classic flavour combination of pear and blue cheese, piled into an easily transportable vessel of a muffin.… Baking and Treats Pear and Blue Cheese Muffins European Print This

Serves: 12

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 4 voted )

Ingredients

• 2 cups flour
• 4 tsp baking powder
• 1 cup milk
• 90gms butter, melted
• 2 eggs
• 1 pear, cored and chopped
• 100gms blue cheese

Instructions

Preheat the oven to 180 degrees. Lightly grease a 12 piece muffin tin. Sift together the flour and baking powder into a large bowl. In a jug whisk the milk, butter and eggs together. Add this mixture to the flour, stirring until just combined. Gently fold through the chopped pear. 

 

Spoon this mixture into the muffin pan until they're about a third full. Cut your cheese into 12 cubes. Place one cube of cheese on top of the muffin batter. Then spoon more batter over the top of the cheese until the muffin pans are two thirds full. Season gently with a little salt and pepper, then bake for 20 minutes until golden on top. 

 

Serve straight from the oven, in an airtight container for up to three days or cool completely and freeze for easy future breakfasts, snacks and picnics.