CHEDDER, ROSEMARY AND ONION MUFFINS

HAPPY MIDWEEK FRIENDS.

As a huge cupcake fan, I decided it was time to try something a little different to satisfy my savoury cravings. Taking a twist on a traditional cheese and onion loaf, I decided to make some savoury muffins. Here is the how:

WHAT YOU’LL NEED –

1 onion, finely chopped

1 tbsp butter

225g plain flour

2 tsp baking powder

1/2 tsp of salt and pepper each

1 tsp freshly chopped rosemary (I went for a little more as I lurrrve it)

1 egg

1 tsp english mustard

235ml whole milk

100g grated mature chedder cheese

to decorate (I decided against frosting but if you fancy it you’ll need 400g cream cheese, 100g apple chutney and fresh rosemary sprigs)

MAKES 12.

THE HOW –

Preheat your oven to 180 degrees (350F)

Gentry fry your onion in the tablespoon of butter until soft and caramelised. Once softened, remove from the heat and set aside.

Sift the flour, baking powder and salt and pepper into a large bowl and add the rosemary.

Whisk your egg, mustard and milk in a separate bowl and slowly put into your dry ingredients. Mix your batter by hand until just combined and gently fold in the caramalised onion and cheese.

Scoop your beaut rosemary-fied batter between 12 muffin cases and bake in the oven for 25 minutes or until well risen. Stick a skewer in the centre of a muffin to test if it is clean (this took a little while to judge as of course, your cheese has melted, so try not to think of it as a sponge cake)

Allow to cool and enjoy. These are a perfect party canape or can be quickly whipped up if you just fancy something different this lunchtime.

if you are looking to decorate your muffins, just beat the cream cheese and mix in the chutney.

Then, pipe your mixture onto your muffins and top with a rosemary sprig.

DECENT.