For the muffins with Roquefort preheat the oven to 180 degrees. Mix the eggs, oil and cream well with a whisk, add pepper and chili powder.
Sift the well-mixed flour and baking powder mixture on top and stir in. Stir in the grated cheese and crumble in the Roquefort.
Make sure the pieces are not too large. Add the peeled and chopped pears and walnuts and mix until smooth.
Pour into a buttered and floured muffin tin. Bake on middle rack for about 35 minutes. Take care that the crust does not get too dark (cover with aluminum foil if necessary).
Let the muffins with Roquefort cool and only then remove them from the molds.
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