Muffin Monday: Crusty Cheese and Onion Muffins

I’m finally back to baking muffins on Mondays! I’ve missed this. Like totally. ;)



I want to start the year right, and one of my “resolutions” is to blog more often and to expand my baking (and cooking) knowledge. There is no better way to do that by continuing with the “blog hops” that I have joined last year (it feels weird saying writing that).

I also resolved to not let work get in the way… so, in the past week, I have met up with friends and well, baked my heart out.

I have also tried acupunture and ventosa over the weekend. I will try to write a post about that.

It’s been one fun-filled week and I am so glad to have started the year just right. And I know it’ll keep getting better.

Anyway, let’s go back to the muffins, shall we? They’re not the usual muffins I like… they were savory, not sweet. But hey, I don’t mean to say that I didn’t like them. Truth is, I did! My friends loved them, too. :)

I hosted a mini dinner for my highschool friends last night and I served the muffins to go with the pasta I made, in lieu of the usual bread. I must say, they were a hit. And that means, I might just make them again. :)

They’re very easy to make, except that I had a problem with the crust, I must have done it wrong. But you can go check out the other Muffin Monday bakers, I bet they have done it better. Hee.

Crusty Cheese and Onion Muffins
From Home Baked (Women's Weekly) 

1/4 cup all-purpose flour
20 grams butter
1 teaspoon water, approximately
1 tablespoon vegetable oil
1 medium (150g) onion, halved and sliced
1 3/4 cups self-raising flour
3/4 cup grated cheddar cheese
1 tablespoon chopped fresh chives
1 egg, lightly beaten
1 1/4 cups buttermilk
1/2 cup vegetable oil

Place the all purpose flour in a small bowl and rub in the butter, mix in just enough water to bind ingredients. Press dough into a ball, cover, freeze about 30 minutes or until firm.

Preheat the oven to 200C. Grease a 6 hole (3/4 cup deep) muffin tray. 

Heat oil in a frying pan, add onion, cook, stirring, until soft and lightly brown. Set aside to cool.  

Sift self-raising flour into a large bowl, stir in half the onion, half the cheese and all of the chives, then egg, buttermilk and extra oil 

Spoon mixture into prepared tray. Grate frozen dough into a small bowl, quickly mix in remaining onion and cheese. Sprinkle over muffins. 

Bake muffins for about 25 minutes. Serve warm with chive butter. 

Notes:

• I used the normal muffin pan as I didn’t have a deeper pan.
• Best served with pasta. I swear.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.