GORGONZOLA, PEAR AND WALNUT MUFFINS are a tasty, simple and quick idea for an appetizer, a snack or a different kind of aperitif. The combination of the bold flavor of gorgonzola, the delicacy of the pear and the crunchiness of the walnuts makes them truly delicious. The only downside is that after the first bite, trying to stop and not devour them becomes a real feat.
SEE OTHER SAVORY MUFFINS TO SERVE FOR AN APERITIF:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 10 muffins
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs (medium, at room temperature)
- 3.4 fl oz sunflower oil
- 3.4 fl oz milk
- 1 2/3 cups all-purpose flour
- 2 1/2 tsp instant baking powder (for savory preparations (approximately 10 g))
- 3.5 oz gorgonzola (sharp)
- 1/2 cup walnuts (coarsely chopped (about 1.75 oz))
- 1 Abate pear
- to taste salt
- to taste black pepper
Tools
- 1 Bowl
- 10 Muffin liners
- 1 Whisk
- 1 Spoon
Steps
Preparing the GORGONZOLA, PEAR AND WALNUT MUFFINS is very simple and quick. In a bowl, lightly beat the 3 eggs and add the milk at room temperature, the sunflower oil, the crumbled gorgonzola, salt and pepper.
In another large bowl, sift the flour with the baking powder. Add the egg mixture and mix well to combine everything.
Add the coarsely chopped walnuts and the pear cut into fairly small cubes.
Using a spoon, place the batter into disposable aluminum muffin cups, filling them 3/4 full, or into paper liners placed inside a muffin tin.
Bake the gorgonzola, pear and walnut muffins in a preheated, conventional/static oven at 356°F for about 20-25 minutes.
Remove them from the oven, let them cool completely and unmold.
Serve your muffins with an extra gorgonzola cream—obtained by melting the cheese in milk—or with a fresh salad.
