These muffins are flavoured with strong cheddar cheese and soft, golden fried onions. Perfect in lunchboxes or served with soup instead of a bread roll.
250g plain flour
175g mature cheddar cheese, grated
3 1/2 tsp. baking powder
1 tsp. salt
1 tsp. paprika
1/2 tsp. cayenne pepper
Drop of oil
Finely chop the onion and fry in a drop of oil for 10-15 minutes over a low heat until browned, soft and sweet.
Preheat oven to 220C and grease or line a 12-hole muffin tin. In a large bowl, sift together the plain flour, baking powder, salt, paprika and cayenne. Rub the butter in with your fingertips until it forms fine breadcrumbs, then whisk together the egg and milk and stir in until just moistened. Fold in the cheese and onion, then divide between the muffin liners.
Bake for 25 minutes or until just risen and golden. Serve hot, or cooled the next day.