POINTS® Value: 3
 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 sprays cooking spray
         2 cup all-purpose flour, unbleached
         2 1/2 tsp baking powder
          1/2 tsp table salt
         1 tsp paprika
         2 Tbsp unsalted butter, melted
         1 large egg(s), beaten
         1 cup 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.