17 BEST MINI MUFFINS
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SPINACH, BLUE CHEESE & WALNUT MUFFINS
Enjoy the classic combination of walnuts and blue cheese in these savoury muffins made with spelt wholemeal flour, baby spinach and spring onions
Provided by Sara Buenfeld
Categories Snack
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line 11 muffin tin holes with cases. Cut the cheese into 11 pieces.
- Heat 1 tbsp of the oil in a non-stick pan, add the spring onions and cook briefly to soften for about 2-3 mins over a medium heat. Add the spinach and stir so the leaves just wilt, then remove from the heat and set aside.
- Mix the flour, chopped walnuts, smoked paprika and baking powder with a good grinding of black pepper and a little salt. Beat the eggs with the milk in another bowl, then add the cooked spinach mixture and remaining oil. Stir well, then fold into the dry ingredients and divide between the muffin cases (it's easier with an ice cream scoop if you have one). Poke a piece of cheese into the centre of each muffin and top with the reserved walnuts.
- Bake for 20-25 mins until firm and golden. Cool on a wire rack. Will keep chilled in an airtight container for a couple of days.
Nutrition Facts : Calories 194 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
BLUE CHEESE MUFFINS
Make and share this Blue Cheese Muffins recipe from Food.com.
Provided by Theresa Thunderbird
Categories Quick Breads
Time 30m
Yield 10 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Butter 10 (2 1/2 inch) muffin cups.
- Combine flour, sugar, baking powder, salt and cheese in a large bowl.
- Combine egg, milk and butter in small bowl until blended.
- Stir into flour mixture just until moistened.
- Spoon into prepared muffin cups, filling 3/4 full.
- Bake 20-25 minutes or until golden brown.
- Remove from pan.
BLUE CHEESE MUFFINS
If you're not a fan of blue cheese, substitute another strong-flavoured shredded cheese such as parmesan, provolone, gruyere or extra-sharp cheddar.
Categories Breakfast,Brunch,Appetizers
Time 37m
Yield 12 servings
Number Of Ingredients 9
Steps:
- 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 centre 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 centre of a muffin comes out clean, about 25 minutes; serve warm. Yields 1 muffin per serving.
Nutrition Facts : Calories 42 kcal
PEAR, WALNUT & BLUE CHEESE TART
Let seasonal pears take centre stage in this marvellous walnut and blue cheese tart. It makes an ideal starter, lunch or alternative cheese course
Provided by Rosie Birkett
Categories Dinner, Lunch
Time 1h30m
Number Of Ingredients 15
Steps:
- To make the pastry, blitz the walnuts in a food processor until they resemble breadcrumbs. Add the flour and a large pinch of salt. Pulse briefly to combine, then add the butter and pulse until it resembles large crumbs. Add the egg yolk and pulse until the dough comes together (add 1 tbsp cold water if it seems dry). Squash the dough into a disc, then wrap in baking parchment and chill for at least 30 mins.
- Heat the oven to 180C/160C fan/ gas 5. Heat the butter and 1 tbsp oil in a heavy-based frying pan or skillet over a medium heat, and cook the shallots, sage and chard stalks for 5-8 mins until soft and starting to caramelise. Add the chard leaves and continue to cook until wilted, then remove from the heat.
- Put the chilled pastry between two sheets of baking parchment and roll out to the thickness of a £1 coin. Use it to line a 20cm tart tin, then chill for 30 mins until firm. Toss the pear slices in 1-2 tsp oil on a baking sheet.
- Scrunch up a sheet of baking parchment and use it to line the pastry case, then fill with baking beans. Bake for 15 mins, alongside the pears. Remove both from the oven. Remove the parchment and beans from the pastry case, then bake for 8-10 mins more, until the bottom is golden and crisp.
- Lightly beat the eggs in a bowl, then season with some nutmeg and whisk in the crème fraîche. Stir in the cheese. Pour half the mixture into the tart case, then layer in two-thirds of the chard mixture. Arrange the roasted pear slices and remaining chard mix on top, then pour over the remaining custard. Dot over the walnut halves, then bake for 28-30 mins, or until golden and cooked through. Leave to cool for 20 mins, then slice and serve.
Nutrition Facts : Calories 614 calories, Fat 48 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
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