crusty onion & cheese muffinssee more: muffins

I got the basis for this recipe from my book Muffins, scones and breads, but realised partway through that I had not been making the measurements properly. I kept doing it the way I was going and hoped that it would work out anyway. It did. So this is my fubared-but-tasty version of the recipe on page 38 of that book.

ingredients

1/3 cup plain flour
20g butter
2 teaspoons water
1 tablespoon vegetable oil
1 large onion, sliced
2 1/3 cups self-raising flour
1 cup plain flour
1 cup grated cheddar cheese
2 x 2 tablespoons chopped fresh chives
1 egg
1 2/3 cups buttermilk
2/3 cup vegetable oil
80g philadelphia (or similar) cream cheese
100g butter (room temperature softened)

instructions

Grease a 12 hole muffin tin and preheat the oven to 200-210°C (400-425°F). (This is for a conventional oven, if you have a fan-forced oven you may need to adjust down.)
Place the 1/3 cup quantity of plain flour into a bowl and rub in the 20g of butter. Add in just enough water from the 2 teaspoons to bind the mixture together and press it into a ball. Cover in cling film or similar and put it in the freezer for about half an hour or until it's firm.
Heat the 1 tablespoon of vegetable oil in a frying pan and lighty and slowly fry the sliced onion until it is soft and slightly browned.
Sift the 2 1/3 cups of self-raising flour and 1 cup of plain flour together into a large bowl. Stir in half of the fried onion, half of the grated cheese, 2 tablespoons of the chives, then the egg, buttermilk and 2/3 cup of vegetable oil. Mix well by hand.
Spoon the mixture into the muffin tray.
Remove the frozen dough ball from the freezer and grate it into a bow. Mix in the rest of the fried onion and grated cheese. Then sprinkle this mixture over the top of the muffins.
Bake in the oven for around 25 minutes.
While the muffins are cooking, you can make a cheese and chive butter which is a great accompaniment to them, especially when they're still warm from the oven. To do this, put the 100g of softened butter and 80g of cream cheese into a bowl and beat them together. Then mix in the remaining 2 tablespoons of chopped chives. Refrigerate it until you are ready to eat your muffins.

have you tried my "crusty onion & cheese muffins"?

jade says: i'm not hot on cheese and onion type things myself.
melanie says: yes, they were delicious. when are you making some more? :)
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