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pear and gorgonzola muffins

Pear and Gorgonzola Muffins

Silvana Nava
Enjoy the unexpected pleasure of Pear and Gorgonzola Muffins! Where the sweet, juicy essence of pears blends perfectly with the bold, creamy tang of Gorgonzola cheese!
Perfect for brunch, a sophisticated dinner or a buffet, these muffins are sure to captivate your senses and leave you wanting more!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Italian
Servings 12 muffins
Calories 230 kcal

Ingredients
  

  • 150 g gorgonzola cheese ⅓ pound
  • 350 g pears ¾ pound
  • 200 g flour 1⅓ cups
  • 100 ml milk ⅖ cup
  • 100 ml sunflower oil ⅖ cup
  • 60 g Parmigiano Reggiano ¾ cup, grated
  • 3 eggs
  • 16 g instant dry yeast 4 teaspoons
  • fine salt to taste
  • ground black pepper to taste

Instructions
 

  • Beat the eggs lightly with a whisk. Add a pinch of fine salt and a little ground black pepper. Then add the milk at room temperature and the sunflower oil.
  • Chop the Gorgonzola cheese and add to the mixture, mixing well.
  • Cut the pears into fairly small pieces and add to the mixture.
  • Sift the flour with the instant dry yeast. Add to the mixture a little at a time. Mix well to combine.
  • Pour the mixture into the muffin pan. Fill the muffin pan only ¾ full as the mixture will expand significantly during baking.
  • Bake the Gorgonzola and Pear Muffins in a preheated oven at 180°C (350°F) for about 20 minutes. At the end of the baking time, the muffins will be puffy and golden brown. Remove from the oven and allow to cool slightly before removing from the muffin pan. Serve warm or at room temperature.

Nutrition

Serving: 100gramsCalories: 230kcalCarbohydrates: 18gProtein: 8gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.004gCholesterol: 55mgSodium: 243mgPotassium: 116mgFiber: 1gSugar: 3gVitamin A: 215IUVitamin C: 1mgCalcium: 147mgIron: 1mg
Keyword pear and gorgonzola muffins
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