- 1 cup + 2 tbsp (275 ml) unbleached all-purpose flour
- 1/3 cup (75 ml) cornmeal
- 2 tsp (10 ml) baking powder
- ½ tsp (2 ml) salt
- ¼ 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
- ½ cup (125 ml) homogenized (whole) milk
- 1 cup (250 ml) walnut halves, toasted and finely chopped
- Flat beater
- Preheat oven to 400°F (200°C)
- 36 mini-muffin cups, lightly greased
- In a medium bowl, combine flour, cornmeal, baking powder, salt and pepper. Set aside.
- Place cheese and butter in the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to speed 2 and beat until combined. Add eggs and beat for 2 minutes, stopping once to scrape down bowl. Decrease speed to stir and mix in flour mixture alternately with milk, making 3 additions of dry and 2 of wet. Add walnuts and mix until just combined.
- 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. Remove muffins from tins and let cool on a wire rack. Serve warm or at room temperature.