Blue Cheese Walnut Muffles
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs) (At Room Temperature)|
|Butter||1⁄3 Cup (5.33 tbs), melted and cooled|
|Egg||1 Large (At Room Temperature)|
|Tabasco sauce||1⁄8 Teaspoon|
|Crumbled blue cheese||1 Cup (16 tbs), coarsely crumbled|
|Chopped walnuts||3⁄4 Cup (12 tbs)|
Heat the oven to 400 degrees.
Lightly butter twelve 2 5/8 by 1 1/8 inch (6 tablespoon) muffin cups.
Stir together the flour, sugar, baking powder and salt.
In another bowl combine the milk, butter, egg and Tabasco.
Make a well in the center of the flour mixture, add the milk mixture and stir just to combine.
Stir in the blue cheese and walnuts.
Spoon the batter into the prepared muffin cups.
Bake for 15 to 20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Remove the tin(s) to a wire rack.
Cool for 5 minutes before removing the muffins from the cups.