Name: Crusty onion and cheese muffins
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Ingredients: 1/4 cup (35 grams) plain flour; 20 gram butter; 1 teaspoon water, approximately; 1 tablespoon vegetable oil; 1 medium onion, halved, sliced; 1 3/4 cup (260 grams) self-raising flour; 3/4 cup (110 grams) plain flour, extra; 3/4 cup (90 grams) grated tasty cheddar cheese; 1 tablespoon chopped fresh chives; 1 egg, lightly beaten; 1 1/4 cup (310 millilitres) buttermilk; 1/2 cup (125 millilitres) vegetable oil, extra; 40 gram packaged cream cheese, softened; Chive butter; 50 gram butter, softened; 2 teaspoon lemon juice; 1 tablespoon chopped fresh chives

Ingredients

1/4 cup (35 grams) plain flour

20 gram butter

1 teaspoon water, approximately

1 tablespoon vegetable oil

1 medium onion, halved, sliced

1 3/4 cup (260 grams) self-raising flour

3/4 cup (110 grams) plain flour, extra

3/4 cup (90 grams) grated tasty cheddar cheese

1 tablespoon chopped fresh chives

1 egg, lightly beaten

1 1/4 cup (310 millilitres) buttermilk

1/2 cup (125 millilitres) vegetable oil, extra

40 gram packaged cream cheese, softened

Chive butter

50 gram butter, softened

2 teaspoon lemon juice

1 tablespoon chopped fresh chives

Method

Crusty onion and cheese muffins

1.In a small bowl, rub plain flour in with butter; mix in just enough water to bind ingredients. Press dough into a ball, cover, freeze about 30 minutes or until firm. Grease 6 hole (3/4 cup/180ml capacity) muffin pan. Heat oil in frying pan, add onion, cook, stirring, until soft and lightly browned; cool.

2.Sift self-raising and extra plain flour into large bowl. Stir in half the onion, half the cheese and all the chives, then egg, buttermilk and extra oil.

3.Spoon mixture into prepared pan. Grate frozen dough into small bowl, quickly mix in remaining onion and cheese; sprinkle over muffins. Bake in moderately hot oven about 25 minutes. Serve with chive butter.

Chive butter

4.In a small bowl, beat cheese and butter together until smooth; stir in juice and chives.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Crusty onion and cheese muffins

Chive butter

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