There was mighty conflict in picking a muffin this week. After a sensational holiday muffin series that resulted mostly in calories for each of us, I thought I’d throw in a little token balancing act and make the healthy choice. However, I was easily swayed and ended up picking a cheesy delight. A savory muffin, then. If not healthy, at least something had to be done to counter all that sweetness from the holidays that was muffin-topping my waist.
We picked an easy recipe from Home Baked which makes for a super scrumptious breakfast. The original recipe only calls for cheese and onions, I used bacon and extra cheese in mine. Served warm with a fried egg and a dollop of butter, this made for a perfect start to what seems like a rather long week.
Over to the recipe: Carmelized onions, melted cheese and bacon bits enveloped in a soft chive muffin.
- ¼ cup all purpose flour
- 20 grams butter
- 1 teaspoon water, approximately
- 1 tablespoon vegetable oil
- 1 medium (150g) onion, halved and sliced
- 13/4 cups self raising flour
- ¾ cup grated cheddar cheese
- 1 tablespoon chopped fresh chives
- 1 egg, lightly beaten
- 11/4 cups buttermilk
- ½ cup vegetable oil
- 2-3 rashes of bacon; cooked and roughly chopped
- 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, half the bacon, then egg, buttermilk and extra oil
- Spoon Mixture into prepared tray. Grate frozen dough into a small bowl, quickly mix in remaining onion, cheese and remaining bacon. Sprinkle over muffins.
- Bake muffins for about 25 minutes. Serve warm with chive butter.
Muffin Monday: Round Up