It’s actually her mom’s recipe. Like Ma, Barbie’s mom has kept a treasure chest of recipes that I’m so sure are no-fails, always perfect and sure fire hits. Just like these cupcake bars… erm… cupcakes I mean. Yup, I do not have an 8×8 cake pan as the recipe called for but I do have some cupcake pans tucked away somewhere [insert *wink* here] so cheese cupcakes it is.
200g/7oz self-raising flour
150g/5oz soft blue cheese, crumbled
2 tbsp chopped fresh chives
2 tbsp chopped fresh parsley
1 tbsp sunflower seeds
1 tbsp pine nuts
1/2 tsp salt
120ml/4fl oz semi-skimmed milk
150ml/5fl oz sunflower oil
Preheat the oven 180˚C/fan oven 160˚C/gas mark 4.
Place 10-12 paper cupcakes cases in a cupcake or bun tray.
In a large mixing bowl, mix the flour, blue cheese, herbs, sunflower seeds, pine nuts and salt together.
Combine the milk, sunflower oil and egg in a measuring jug. Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir lightly until only just combined.
Spoon the mixture into the muffin cases, filling each one two-thirds full.
Bake the muffins for 20-25 minutes until they are firm and the tops are golden brown. Remove the muffins from the tray and place on a wire rack. Serve warm.