A Recipe in Blue: Blue Cheese and Blueberry Muffins

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This recipe was originally by a home cook from Italy, The Tastes of Travel

I wholeheartedly agree with those who say that the best cookery ideas come when you open your fridge or pantry and decide to be creative with whatever you have.

I'm perfectly aware of what lies in my kitchen cupboards, yet sometimes it seems as though some ingredient is playing hide-and-seek with me and, though I make a weekly roll-call using my special list, something always appears to have vanished into thin air. The muffins I'm suggesting today are the result of one such fridge-blitz. Among bowls and cups, in between fruit and vegetables, amidst eggs and cheese, I spied the left-over blueberries from Fabio's Nordic Caesar salad, peeping out at me and begging to be eaten.

My initial idea was to prepare blueberry muffins, but these days our house is literally swamped with desserts (last week, between the fridge and the freezer I counted 5 different cakes!), so cooking yet another of our beloved cakes to cheer up our breakfast seemed excessive.

Then I began to shift some bowls and I reached a slice of the gorgonzola (Italian blue cheese) which I had bought the day before. I thought it would be happy to be consumed in record time, especially if immolated for a just cause. So, I decided to prepare some savory muffins which, together with a nice salad, are an ideal dish for the summer that's just started.


Gorgonzola cheese and blueberry muffins

For 12 muffins

Ingredients:

- 350 g (3 cups) flour

- 1/2 sachet of baking powder

- 100 g (3.5 oz) gorgonzola(Italian blue cheese)

- 25 blueberries + 12 for the decoration

- 1 egg

- 220 ml (1 cup) milk

- 30 g (2 tablespoons) unsalted butter

- salt and pepper


Directions:

In a bowl, blend the flour, baking powder, salt and pepper. Warm the milk, let the butter melt in it, and add to the egg (which you'll have lightly whisked).

Add the liquid to the dry ingredients, stirring enough as to make it a uniform mix. Add the blueberries and half the crumbled gorgonzola cheese and fill the baking cups two-thirds of the way.

Bake in a pre-heated oven at 170° C (340° F) for 30-35 minutes.

Once cool, decorate the muffins with pieces of gorgonzola and blueberries and serve.

A quick little recipe to get rid of left-overs… what more do you want from life?


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Translated by: nicola mira; Reviewed by: Amitai Kissinger