Three Cheese Onion Muffins Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.
• Use a large spoon to gently fold the wet ingredients into the dry - don't overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.

Steps:

• In a large bowl, combine the flour, baking powder, pepper and nutmeg. In another bowl, combine the milk, butter and egg; stir into dry ingredients just until moistened. Fold in onions and cheeses. , Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• IN A BOWL COMBINE THE FLOUR , BAKING POWDER ,PEPPER AND NUTMEG.
• IN ANOTHER BOWL COMBINE THE MILK , BUTTER AND EGG .
• STIR INTO DRY INDGREDIENTS JUST UNTIL MOISTENED. FOLD IN THE ONION AND CHEESES. FILL GREASED JUMBO MUFFIN CUPS TWO THIRDS FULL. BAKE @ 400° FOR 20-25 MIN. OR UNTIL TOOTH PICK COMES OUT CLEAN. COOL FOR 5 MIN. BEFORE REMOVING FROM PAN TO WIRE RACK . YIELDS ; 6 MUFFINS
• * NOTE : MUFFINS CAN BE BAKED IN REGULAR SIZE MUFFIN CUPS FOR 16-18 MIN. ; RECIPE YIELDS ; 1 DOZEN .

Steps:

• In a large bowl, combine the flour, baking powder, salt, paprika and sugar.
• In another bowl, beat together the egg, milk, sour cream and melted butter.
• Add the egg mixture to the flour and fold together lightly.
• Add cheese, parsley and onion and mix in gently.
• Spoon batter into greased or paper lined muffin tins.
• Bake for 20 minutes in a preheated 400 degree F.
• oven.
• Serve warm out of the oven for the best flavor.

Steps:

• Combine the baking mix and 1/2 cup of cheese in a large bowl; set aside. In a small bowl, beat egg and milk; set aside. In a small skillet, saute onion in butter until tender; add to egg mixture. Stir into cheese mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Top with the sesame seeds and remaining cheese. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes. Serve warm.

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.

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.