*Cheese and Caramelized Red Onion Muffins*
Maes 10 The tasty treat goes down well with the whole family. 275g of plain flour (2 1/4 cups) 1 TBS baking powder 1 tsp salt 125g mature cheddar cheese, grated (generous cup) 1 tsp dry mustard powder 2 tsp freshly chopped thyme leaves 2 eggs, beaten 200ml semi-skimmed milk (7 1/4 fluid ounces) 4 TBS The English Provender Co Caramelized Red Onion Chutney 75g butter, melted (1/3 cup) Preheat the oven to 190*C/375*F/ gas mar 5. LIne a muffin tin with 10 paper cases. In a large bowl sift together the flour, baking powder and salt. Stir in 3/4 of the cheese, thyme and mustard powder into the flour mixture and mix well. Season with a little freshly ground black pepper. In another bowl, beat together the eggs, milk, caramelised onion chutney and melted butter and pour over the dry ingredients. Stir until just combined. The batter will be lumpy. Spoon the mixture into the muffin cases, then sprinkle the tops with the reserved cheese. Bake for 20 to 25 minutes until risen and firm. Delicious eaten warm or cold. Cook's tip: These muffins are best eaten the day they are prepared. Alternately stire in an airtight container for 2 to 3 days in the refrigerator. |
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