*Cheese & Onion Muffin Cake*
Makes one 9 inch cake This is like one big huge muffin, stogged full of lovely cheese and onion flavours. Perfect for with soups or stews, or even on it's own served warm, cut into wedges and slathered with butter. 250g of plain flour (1 3/4 cup) 3 1/2 tsp baking powder 1/2 tsp salt pinch of cayenne pepper pinch of coarse black pepper 50g of butter, melted (scant 1/4 cup) 1 large free range egg 225ml of milk (1 cup) 120g of grated strong cheddar cheese (1 cup) 3 spring onions, coarsely chopped Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 9 inch round cake tin very well and line with paper. Set aside. Sift the flour, baking powder, salt and both peppers into a bowl. Stir in the cheese and onions with a fork, holding back a little bit of each to sprinkle on top. Whisk together the egg, milk and melted butter. Add all at once to the dry ingredients and stir together just to combine. Pour the resultant batter into the pan. Sprinkle the reserved cheese and onion over top. Bake in the heated oven for 25 to 30 minutes until well risen and a toothpick inserted in the centre comes out clean. Allow to cool in the pan for about 5 miutes before lifting out to a wire rack to finish cooling. Serve warm, cut into wedges. |
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