Preheat oven to 350° Unless using non-stick, lightly coat a mini muffin tin with cooking spray
In a large bowl, combine flour, cheese, baking powder, walnuts, rosemary, pepper, & salt
In another bowl combine milk, butter, egg, lemon juice, and pears
Add the milk/egg mixture to the dry ingredients, combining quickly with a few swift strokes so as not to overmix.
Use a tablespoon or a melon baller to fill muffin cups with batter
Bake in center of oven 15-20 minutes until golden
Cool slightly on a rack and serve warm, or allow to cool completely and store in an airtight container in the fridge until serving
Notes
To reheat, wrap these in foil and put in a 200° oven until warmed through. Pear Gorgonzola Bites can be frozen in a sealed, airtight plastic bag or container for up to 2 months.