Ingredients:
1 cup + 1tablespoon finely shredded cheese, divided
1 ½ cup + 1 tablespoon finely shredded Parmesan
1 ½ cup + 1 tablespoon finely shredded blue cheese
2 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 3/4 cups low-fat milk
2 ½ tablespoons extra virgin olive oil
1 large egg
Cooking spray
Optional:
1 ½ cup + 1 tablespoon finely shredded white cheese
¼ finely chopped curly parsley
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Preparation:
* Preheat oven to 350° F (180 ° C)
* Place each of the tablespoons cheese in a small bowl and set aside.
* Combine the flour, remaining cheese, sugar, baking powder, baking soda, salt and freshly ground black pepper in a medium bowl, stirring with a whisk.
* Separately, combine the milk, olive oil and egg and add gradually to the flour mixture, stirring just until moist.
* Spoon batter into muffin cups coated with cooking spray.
* Sprinkle evenly with reserved 3 or 4 tablespoons cheese
* Bake at 350° for 20 minutes or until muffins turn golden brown
* Remove muffins from pans right after getting them out of the oven and place on a wire rack.
Enjoy your cheese bouquet muffins for breakfast or serve them with a soup or salad for a light lunch.
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