Pop-the-Cork Nibblets

Ingredients

• About 2 ounces (60 g) blue cheese or another cheese, cut into small pieces
• ¾ cup (90 g) all-purpose flour, divided
• 8 moist, plump pitted prunes (about 70 g)
• ¾ teaspoon baking powder
• ¼ teaspoon fine sea salt
• 1 large egg, at room temperature
• 1 large egg white, at room temperature
• 2 tablespoons honey
• ¼ cup (60 ml) whole milk, at room temperature
• ⅓ cup (80 ml) neutral oil
• 3 tablespoons finely grated Parmesan, plus about 2 tablespoons for sprinkling
• 3 tablespoons finely chopped toasted walnuts (optional)

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Lightly coat 24 mini-muffin cups with baker’s spray.
2. If the cheese is soft and sticky, toss it with 1 teaspoon of the measured flour. Snip or cut each prune into 6 small pieces and set aside.
3. In a medium bowl, whisk the remaining flour with the baking powder and salt.
4. In a large bowl, whisk the whole egg, egg white, and honey until blended and foamy. Pour in the milk and whisk to combine.
5. Add half of the dry ingredients and whisk gently until incorporated. Add the remaining flour mixture and whisk until the batter is smooth.
6. Whisk in the oil in three additions. The batter will become creamy, shiny, and fall from the whisk in ribbons.
7. Switch to a flexible spatula and fold in the 3 tablespoons Parmesan, the cheese pieces, the prunes, and the walnuts, if using.
8. Divide the batter evenly among the prepared mini-muffin cups. Sprinkle the tops with the remaining Parmesan.
9. Bake for 14 to 17 minutes, until puffed and golden and a tester inserted in the cake portion comes out clean. Cool for 5 minutes, then unmold and serve warm or at room temperature.