The blue vein component is quite mild and subtle and does not overwhelm.
The muffins are easy to make. Whizz together the cheese, yoghurt, milk and oil until beautifully smooth and creamy, and the palest of pale blue-greens.
Then stir in the flour, baking soda and apple mixture.
Dollop spoonfuls into muffin tins and cook.
Makes 12
180g blue vein cheese, cubed
2 large eggs, size 7
¾ C Greek yoghurt
¼ C standard milk
¼C light olive oil
200g self raising flour
½ tsp baking soda
1 Granny Smith apple (200g), peeled, cored and finely diced
Method
Have all the ingredients at room temperature.
Preheat oven to 180degC.
Lightly oil a standard 12-hole muffin tin.
Place blue vein cheese cubes, eggs, yoghurt, milk and oil into bowl of a food processor and whizz until smooth and creamy. Set aside.
In a large bowl sift together the self-raising flour and baking soda.
Stir the diced apple into the flour until it is thoroughly coated. Make a well in the centre of the dry ingredients and add the liquid ingredients all at once. Stir until just combined. The batter will be a little lumpy. There is quite a lot of batter so spoon it generously into the muffin tins, filling them to the top.
Bake until lightly golden and the centre springs back when lightly pressed, 20-25 minutes.
Remove from oven and cool for five minutes.
Loosen the tin then turn out on to a wire rack to cool completely.
Store in an airtight container, preferably in the fridge for up to four days.
These muffins freeze beautifully.
