6 tablespoons of sunflower oil + sprayed sunflower oil for spraying moulds
400 g of drained canned pear
280 g of wheat flour
1 tablespoon of baking powder
pinch of salt
freshly ground coloured pepper
100 g blue cheese
250 ml of milk
40g chopped walnuts
Pear the squeegees from the pickle and chop into small pieces
Grate the cheese on a grater
Pour the flour, baking powder, salt and pepper into a large bowl and mix thoroughly.
Add the pears and cheese and mix again with the spoon to combine the ingredients.
Pour the eggs into a high bowl and lightly scatter them.
Add milk and oil and mix thoroughly with a spoon.
Pour into the bowl with the dry ingredients and mix again.
Heat the oven to 200 degrees Celsius
Prepare a mould for 24 mini muffins (silicone for me).
Spray each hole and apply portions of the dough.
Sprinkle with chopped walnuts on top.
Put in the oven for 15-20 minutes and bake until golden-brown.
After baking, slightly cool, remove from the mould and serve to eat.