Pear, Blue Cheese And Arugula Muffins

• 2 1/4 cups self-rising flour
• 1 cup milk
• 1/2 cup melted butter
• 2 None large eggs
• 1 None pear, cored, chopped
• 2/3 cup chopped walnuts
• 3.5 oz blue cheese, cut into 12 cubes
• None None sun-dried tomatoes and baby arugula, to serve

1. Preheat oven to 350u0b0F. Lightly grease a muffin pan.
2. Sift flour into a large bowl. Whisk milk, butter and eggs together then add to flour, stirring until just combined. Fold in pear and walnuts. Fill recesses 1/3 full with batter. Add 1 cube of cheese to each muffin recess. Distribute remaining filling over top until recesses are 2/3 full. Bake for 15 mins.
3. Top muffins with a slice of sun-dried tomato and a few arugula leaves. Bake for another 5 mins. Let muffins cool in pan for 5 mins then transfer to a wire rack to cool completely.
4. Serve warm or store in an airtight container for up to 3 days.

flour, milk, butter, eggs, pear, walnuts, blue cheese, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/32875 (may not work)