This is how I came to pass a happy time gathering some of my favourite baking books, choosing one at random and turning the page at random to reveal……….
…….a recipe for pear and blue cheese mini muffins.
The more observant of you will notice that this is not the same as the title of the post. This is because I didn’t have any blue cheese in stock, but I did have some goat’s cheese. So I decided to use that.
The book is an M&S cookbook called “1 mix, 100 muffins” by Susanna Tee. It has been lurking on my bookshelf for some time but I have never made anything from it. When I let it fall open the last thing I expected was a recipe for savoury muffins, let alone mini ones. But I do possess a mini muffin tin so that was ok. And there’s nothing wrong with having something savoury with all those cakes, scones and buns served as a teatime treat, so that’s ok too.
I am also linking this recipe to this month’s AlphaBakes challenge, organised by Ros at The More Than Occasional Baker and Caroline at Caroline Makes. This month the letter of the alphabet is “P”. Pear begins with a P so that’s ok too.
The mini muffins were an absolute delight. The recipe makes 48 mini muffins – all the recipes in the book will make 48 minis or 12 standard muffins. I didn’t need 48 so I made 24 minis and 6 regular muffins. They were scrummy.
The book is true to it’s title – pretty much all the recipes are the same basic formula with little variations. Further exploration revealed that I could have made prawn and parsley, parmesan and pine nut, smoked salmon and dill, brie and redcurrant…..and lots of other flavours of gorgeous little mini muffins.
Next time we have visitors, or a party, I shall be baking these delicious little morsels again………they would be perfect served as nibbles at apéro time I think.
A note at the beginning of the book says that all the muffins therein are perfect for freezing. Thaw for 2-3 hours and reheat on a baking tray at 180C/ 160fan/ gas mk 4, for 10-15 minutes. Now that’s a very handy tip, I think.
Pear and goat’s cheese mini muffins.
280g plain flour
1 tblsp baking powder
a large pinch of salt
2 medium eggs
250 ml milk
6 tblsp sunflower oil
a 400g can pear halves
100g goat’s cheese
40g walnut pieces
Preheat the oven to 200°C/ 180°fan/ gas mk 6. Grease two 24-hole mini muffin tins (or one 12-hole regular tin).
Drain the pears and chop them into small pieces. Chop or crumble the cheese.
Sift the flour and baking powder into a large bowl. Stir in the chopped pears and cheese. Season with salt and pepper and mix together.
Lightly beat the eggs and mix with the milk and oil. Add to the other ingredients and mix until just combined.
Spoon the mixture into the muffin tins. Scatter the walnut pieces over the top.
Bake for about 15 minutes until risen, golden and firm to the touch. (If making regular muffins, bake for about 20 minutes.) Allow to cool in the tin for 5 minutes. Serve warm.
Makes 48 mini muffins or 12 regular ones.