Cheese and Red Onion Muffins
Here's a unique and moreish recipe that needs to added to the repertoire. These muffins are absolutely delicious even if I say so myself. The cheese is mixed straight into the batter to meld all the flavour together with the added bite of red onion. These muffins also hold up to the muffin name by being really gigantic, each one could be a meal (but I won't judge if you eat more than one!).
I believe savoury muffins are underrated, although I was one to have turned my nose up at them only a few years ago. I thought that muffins should only ever be sweet and have no place being savoury. I was, of course, being dramatic. But, thankfully, my mind was changed. So much so that I ended up eating, possibly, too many spinach and cheese muffins to be considered healthy. After that I really expanded my recipe collection to include this underrated genre. If you are like I once was, I hope I can change your mind. If you don't need your mind changed then I hope you enjoy this recipe with no hesitation in your heart.
Making the cake: this is a really simple and easy to follow recipe. It is a recipe which you mix all the wet ingredients together and then add all the dry. Mix all together and voila, you're done! Stick them in the oven for 15-20 minutes and you've got your delectable cheese and onion muffins.
Red onion: if you aren't a fan of red onions, it can be swapped out for other options. I have tried this recipe with red peppers and it was delicious.
Choosing your cheese: I have chosen to use a mature cheddar in this recipe, just so the flavour of the cheese stands out. However, you can use any strength of cheddar that you wish. You can also swap the cheddar out for parmesan cheese if you prefer the flavour, the world is your oyster!
Sesame seeds: sesame seeds are an optional decoration in the recipe. I like to sprinkle them on top of the muffins before they are cooked just to add a little extra texture but they can be left out if you don't like them. You could also replace them with pumpkin seeds or a mixture of both.
How to store your muffins: keep these muffins in an airtight container. They are best eaten in 2-3 days but if you don't think you can get through them in time you can freeze them for 1 month. Just wrap them in cling film and then place into an airtight container first. To defrost, place one in the microwave for 20 seconds. Add another 10 seconds if it is still cold in the middle.
Health Benefit: onions are full of antioxidants, red onions in particular. They have been shown to support heart health and lower cholesterol. Onions have also shown certain antibacterial properties, great for immune support.
Health Benefit: olive oil contains, what they call, the healthy kind of fat that we need for a healthy heart. It can also reduce inflammation and, research suggests that, olive oil can improve brain function and have antibacterial properties.
Cheese and Red Onion Muffins
200ml Semi skimmed milk
75ml Olive oil
1 medium Red onion
180g Grated cheddar
1/2 tsp Paprika
1/2 tsp Salt
425g Self raising flour
2 tsp Baking powder
Sesame seeds (optional)
Preheat the oven to 200C/180C fan
Chop the red onion into 1 cm cubes and set aside for later.
Mix the eggs, milk and olive oil together.
Add the chopped onion, cheese, paprika, salt, flour and baking powder and mix until fully combined.
Divide the mixture evenly between the 12 muffin cases and then sprinkle the sesame seeds on top.
Bake the muffins for 15-20 minutes until a skewer comes out clean when a muffin is poked.
Remove from the oven and allow to cool before enjoying.
Enjoy these muffins and have fun experimenting with different types of cheese and vegetables!