Pear, Blue Cheese And Arugula Muffins - cooking recipe

Ingredients

2 1/4 cups self-rising flour
1 cup milk
1/2 cup melted butter
2 None large eggs
1 None pear, cored, chopped
2/3 cup chopped walnuts
3.5 oz blue cheese, cut into 12 cubes
None None sun-dried tomatoes and baby arugula, to serve

Preparation

Preheat oven to 350\u00b0F. Lightly grease a muffin pan.
Sift flour into a large bowl. Whisk milk, butter and eggs together then add to flour, stirring until just combined. Fold in pear and walnuts. Fill recesses 1/3 full with batter. Add 1 cube of cheese to each muffin recess. Distribute remaining filling over top until recesses are 2/3 full. Bake for 15 mins.
Top muffins with a slice of sun-dried tomato and a few arugula leaves. Bake for another 5 mins. Let muffins cool in pan for 5 mins then transfer to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 3 days.