Best Cheese And Onion Muffins Recipes

SAVOURY MUFFINS WITH FETA CHEESE, ONION AND ROSEMARY

Steps:

• You will need a 12 hole mini-muffin tin.
• Melt the butter in a small saucepan, add in the chopped onion and cook for about 5 minutes till its softened and then remove from heat and leave it to cool.
• Once cool, add in the chopped feta cheese and rosemary and season with freshly ground black pepper (there is no need for salt since feta cheese is quite salty by itself) and give it a good mix.
• Pre-heat the oven to gas mark 6/400F/200°C.
• Next for the muffin base, sift the flour, baking powder and salt into a large mixing bowl.
• In another bowl beat the egg, then add in the milk and give it a good whisk again.
• Next, pour the egg mixture into the flour, using minimum number of folding movements (you should finish folding in 15 seconds and ignore the lumps in the mixture - do not overmix).
• Now gently add the onion mixture into the muffin mixture, folding in, as before, with as few strokes as possible.
• Arrange the muffin cases into the muffin tins them spoon the mixture into them.
• You may even spoon the mixture straight into the tins but they will have to be well-greased.
• Beat the second egg and brush the muffin tops with it.
• Bake them in the centre shelf of the oven for about 20 minutes, or until well risen and golden.
• Remove the muffins from the tins and serve immediately.

TOMATO, CHEESE AND ONION MUFFINS

Steps:

• Preheat the oven at 200°C and grease muffin pans, set aside.
• In a small pan melt one tablespoon of butter and then add onions and cook until soft.
• Mix beaten egg and milk together, set aside.
• In a large mixing bowl combine (dry ingredients) sifted flour, salt and parsley then rub in one tablespoon of butter.
• Pour egg and milk mixture into the dry ingredients to make a light scone batter. Add more milk if needed. Add onions and half the cheese.
• Half fill prepared muffin pans with mixture.
• Put up to 1 teaspoon sauce in the middle of each muffin. Take care that sauce stays mostly in the middle. If there is too much sauce, muffins will come apart when removed from pans.
• Cover each muffin with remaining mixture until pans are three quarters full.
• Sprinkle with remaining grated cheese.
• Bake for 15-20 minutes or until skewer comes out clean when inserted into the center of the muffins.

CHEESE AND ONION MUFFINS

Steps:

• Stir together the dry ingredients then stir in cheese.
• Combine the soup mix and milk.
• Let stand 5 minutes.
• Beat egg, milk mixture and oil and add to the dry ingredients mixing lightly just to combine.
• Spoon into well greased muffin trays and bake at 375F degrees for 15-20 minutes.
• Serve Hot.

CHICKPEA ONION MUFFINS WITH SESAME SEEDS AND CHEESE

Steps:

• In a skillet dry toast the sesame seeds over medium heat until lightly browned and fragrant. Let cool.
• In a big bowl combine flour, sesame seeds and spices (garlic, cumin and chili powder).
• In a second bowl combine eggs, tomato sauce, oil and mashed chickpeas.
• Add to the dry ingredients and stir to combine. If dough is too dry, add a tbs or two more of tomato sauce. If dough is too wet, add a bit more flour. Do not overmix.
• Lastly fold in the shredded cheddar cheese and spring onion slices.
• Fill into prepared muffin tins and bake in the pre-heated oven at 180°C/350°F for 20-25 minutes or until skewer inserted in the middle of the muffins comes out clean.
• Enjoy! :).

GREEN ONION-AND-CREAM CHEESE MUFFINS

Steps:

• Beat cream cheese at low speed with an electric mixer until smooth; add biscuit mix alternately with milk, beginning and ending with biscuit mix. Stir in green onions and next 3 ingredients.
• Spoon batter into 3-inch muffin cups coated with cooking spray.
• Bake at 400° for 25 to 27 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks.

TOMATO, CHEESE AND ONION MUFFINS

Steps:

• Preheat the oven to 400°F (200°C) and grease muffin pans, set aside. In a small pan melt one tablespoon of butter and then add onions and cook until soft. Mix beaten egg and milk together, set aside.
• In a large mixing bowl combine (dry ingredients) sifted flour, salt and parsley then rub in one tablespoon of butter. Pour egg and milk mixture into the dry ingredients to make a light scone batter. Add more milk if needed. Add onions and half the cheese.
• Half fill prepared muffin pans with mixture.
• Put up to 1 teaspoon sauce in the middle of each muffin. Take care that sauce stays mostly in the middle. (If there is too much sauce, muffins will come apart when removed from pans.) Cover each muffin with remaining mixture until pans are three quarters full.
• Sprinkle with remaining grated cheese.
• Bake for 15-20 minutes or until skewer comes out clean when inserted into the center of the muffins.

CARROT, ONION AND CHEESE MUFFINS

Steps:

• Place Philly*, milk, egg, carrot and spring onions in a bowl and stir to combine.
• Add flour, sugar, baking powder, cumin, turmeric and Singles* and mix until just combined.
• Spoon mixture into 12 × 1/2 cup capscity greased muffin pans and bake at 190°C for 30 minutes, or until golden. Serve hot or cold.