Crusty Cheese and Onion Muffins are the perfect savory muffins with a crusty cheesy top, carmelised onions and so soft when you bite into them! A perfect breakfast and lunchbox option!
I love muffins and I love savory muffins even more 😀 There is something about them which is so warm and comforting. So when this week, A sent a mail mentioning that we are baking Crusty Cheese and Onion muffins, I knew I had to bake them along!
I am so glad I baked these crusty cheese and onion muffins, because they were loved by anyone in the house and made for an excellent Sunday breakfast. I did make a couple of changes though… made the savory more healthy by using whole wheat plus I didn’t have chive so I used fresh parsley instead.
It was amazing how light the texture of muffins was, despite the fact that mine had more whole wheat in them than maida! If you like savory muffins trust me this one is a must try!
Onions are really so healthy! We use them everyday in some dish or the other! Well, at least most of us do! Important to make gravies, or just slice a few and make some salad. Put some in curd and make a delicious raita or just chop them into bits and add them on top of some curry! In fact, we use them so regularly, that we often forget how healthy they are! They are supposed to be good for the skin and hair, help regulate sleep, regulate blood pressure, reduce inflammation and even prevent cancer!
The one thing I really dislike about onions is the tears it brings when you chop or grate them. So I was doing some research on how to present tears while chopping onions and came across this super interesting way! Freeze the onion or wear goggles while chopping! They reduce the amount of tears! I plan to try these soon 🙂
And while we are at savory muffins, have you tried this super delicious and healthy whole wheat and vegetable muffins, yet?
Muffin Monday & Crusty Cheese and Onion muffins
- 1/4 cup all purpose flour
- 20 grams butter
- 1 teaspoon water , approximately
- 1 tablespoon vegetable oil
- 1 onion medium (150g) , halved and sliced
- 1 and 3/4 cups self raising flour
- 3/4 cup cheddar cheese grated
- 1 tablespoon chives chopped fresh ( I used a tbsp of chopped fresh parsley)
- 1 egg , lightly beaten
- 1 and 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 and extra 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 ( I served them with garlic butter, my latest craze... its strange how I have come from a garlic hater to a garlic lover :P)
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