* Blue Cheese and Pear Salad
Blue Cheese Muffins
Course: side dishes
(PointsPlus™ Value: 4)
Servings: 12
Preparation Time: 12 min
Cooking Time: 25 min
Level of Difficulty: Easy
Muffin Week kicks off with this cheesy number. Not a fan of blue cheese? Try shredded parmesan, provolone, gruyere or extra-sharp cheddar instead.
Ingredients
* 2 spray(s) cooking spray
* 2 cup(s) all-purpose flour, unbleached
* 2 1/2 tsp baking powder
* 1/2 tsp table salt
* 1 tsp paprika
* 2 Tbsp regular butter, melted
* 1 large egg(s), beaten
* 1 cup(s) fat-free skim milk
* 5 oz blue cheese, crumbled or extra-sharp cheddar, shredded (see note in introduction above)
Instructions
Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or line with muffin liners. In a large bowl, sift together flour, baking powder, salt, and paprika.
Create a well in flour mixture with a spoon and place butter, egg and milk into well; mix until just blended. (Do not beat until smooth.)
Fill each muffin hole with a tablespoon of batter (you’ll have about 1/2 the batter left). Divide cheese evenly over center of each muffin, saving just enough cheese for a sparse topping. Continue filling muffin holes with batter so each is about 2/3 to 3/4 full; sprinkle muffins with remaining cheese.
Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes; serve warm.
(Yields 1 muffin per serving).
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Blue Cheese and Pear Salad
Course: light meals
(PointsPlus™ Value: 4)
Servings: 6
Preparation Time: 20 min
Cooking Time: 0 min
Level of Difficulty: Easy
Use red pears in this sweet, smooth, crunchy salad for an especially bright presentation.
Ingredients
* 1 bunch(es) arugula, torn
* 1 head(s) romaine lettuce, torn
* 3 medium pear(s), cored and thinly sliced
* 1/2 cup(s) buttermilk
* 1/2 cup(s) blue cheese
* 1 clove(s) (medium) garlic clove(s), minced
* 1/4 tsp black pepper, ground
* 3/4 oz chopped walnuts, about 3 Tbsp, toasted
Instructions
Divide arugula and romaine among plates. Arrange pears on greens.
Combine buttermilk, cheese, garlic and pepper. Toss salad in dressing. Sprinkle with walnuts and serve.
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