Blue Cheese and Walnut Mini Muffins

• 1 cup + 2 tbsp (275 ml) unbleached all-purpose flour
• 1/3 cup (75 ml) cornmeal
• 2 tsp (10 ml) baking powder
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) freshly ground black pepper
• 4 oz (125 g) crumbled blue cheese (about 1 cup/250 ml)
• 2 tbsp (25 ml) unsalted butter, softened
• 2 eggs
• 1/2 cup (125 ml) homogenized (whole) milk
• 1 cup (250 ml) walnut halves, toasted and finely chopped
• Flat beater
• Preheat oven to 400F (200C)
• 36 mini-muffin cups, lightly greased

1. In a medium bowl, combine flour, cornmeal, baking powder, salt and pepper.
2. Set aside.
3. Place cheese and butter in the mixer bowl.
4. Attach the flat beater and mixer bowl to the mixer.
5. Set to speed 2 and beat until combined.
6. Add eggs and beat for 2 minutes, stopping once to scrape down bowl.
7. Decrease speed to stir and mix in flour mixture alternately with milk, making 3 additions of dry and 2 of wet.
8. Add walnuts and mix until just combined.
9. 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.
10. Remove muffins from tins and let cool on a wire rack.
11. Serve warm or at room temperature.

cornmeal, baking powder, salt, ground black pepper, blue cheese, unsalted butter, eggs, milk, walnut halves, beater

Taken from www.cookstr.com/recipes/blue-cheese-and-walnut-mini-muffins (may not work)