Blue Cheese Mini Muffins Recipes

BLUE CHEESE, SPINACH MEAT LOAF MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a large muffin pan with cooking spray.
• Combine ground beef, blue cheese, onion, bread crumbs, spinach, eggs, and Worcestershire sauce in a large bowl until well blended. Divide meat mixture evenly into the prepared muffin pan.
• Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

BLUE CHEESE AND WALNUT MINI MUFFINS

Steps:

• In a medium bowl, combine flour, cornmeal, baking powder, salt and pepper. Set aside.
• Place cheese and butter in the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to speed 2 and beat until combined. Add eggs and beat for 2 minutes, stopping once to scrape down bowl. Decrease speed to stir and mix in flour mixture alternately with milk, making 3 additions of dry and 2 of wet. Add walnuts and mix until just combined.
• Spoon into prepared muffin cups and bake in middle of preheated oven until a tester inserted in the center of a muffin comes out clean, about 10 minutes. Remove muffins from tins and let cool on a wire rack. Serve warm or at room temperature.

BLUE CHEESE MINI-MUFFINS

Steps:

• In a bowl, cream butter and sugar. Beat in eggs until light and fluffy. Add milk and lemon juice; mix well. Combine dry ingredients; add to creamed mixture along with blue cheese and walnuts. Stir just until moistened. , Fill greased mini-muffin cups three-fourths full. Sprinkle with sesame seeds. Bake at 350° for 18-20 minutes or until lightly browned. Serve warm.

CHEESECAKE-STUFFED BLUEBERRY MUFFIN

Steps:

• Preheat the oven to 375 degrees F.
• For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use.
• For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries.
• Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature.

IMPOSSIBLY EASY MINI BLUE CHEESEBURGER PIES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Cool 5 minutes; stir in blue cheese and Worcestershire sauce.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Ten minutes into baking, carefully open oven and sprinkle 1/2 tablespoon French-fried onions on top of each muffin. Close oven door and finish baking. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

CREAM CHEESE-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups with cooking spray or line with paper muffin liners.
• Sift flour, baking powder, baking soda, and salt together with a sifter into a bowl. Combine sugar, cream cheese, table cream, eggs, and 1/4 cup vegetable oil plus 1 teaspoon vegetable oil in a large bowl.
• Fold flour mixture into sugar mixture until batter is smooth. Stir in blueberries. Scoop batter into prepared muffin cups.
• Bake in preheated oven until golden brown, 10 to 15 minutes.

BLUEBERRY MINI MUFFINS

Steps:

• In a bowl, cream butter and sugar. Add eggs, buttermilk and vanilla; mix well. Combine flour, baking soda, baking powder and salt; stir into the creamed mixture just until moistened. Fold in blueberries (batter will be thick). , Fill greased or paper-lined miniature muffin cups with about a tablespoon of batter. Sprinkle with sugar if desired. Bake at 400° for 10-15 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

BLUEBERRY CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Toss blueberries with about 2 tablespoons flour and set aside.
• Combine remaining flour with the other dry ingredients and set aside.
• In a large mixer bowl, cream the cream cheese, lemon juice and vanilla until smooth.
• Add eggs, then flour mixture, butter and milk and mix until just moistened.
• Fold in the blueberries.
• Fill paper-lined muffin pans 2/3 full.
• Bake for 18-20 minutes or until lightly browned.
• Remove from pan immediately.

BLUE CHEESE MUFFINS

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.

SPINACH, BLUE CHEESE & WALNUT MUFFINS

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.