Recipe

Crusty onion and cheese muffins

  • 40 mins preparation
  • 25 mins cooking
  • Makes 6 Item
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Ingredients

Crusty onion and cheese muffins
  • 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.

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