This recipe is by our wonderful customer Harper & Blohm, a speciality cheese shop in Melbourne, Australia. Read more about Harper & Blohm here.
Ingredients
Dry mix:
- 300 gm plain flour, sifted
- 1 ½ tsp baking powder
- Pinch salt
- Pepper freshly ground
Wet mix:
- 3 free-range eggs, lightly whisked
- 260gm full-fat milk
- 150g Quicke's Oak Smoked Cheddar, grated (keep a little back to put on top off each muffin before going in the oven)
- 50g caramelised onion
- 5g fresh thyme, chopped
Method
- Preheat oven to 180C
- For the caramelized onion, peel and slice 1 medium brown onion, not too thin
- Heat 1 tbsp oil in a small pan, add the onion, sauté for 5 mins until wilted
- keep cooking over a medium heat (without the onions sticking) until caramelised (about 15mins)
- In your muffin tin, place a 14cm x 14cm square piece of baking paper or use muffin cases in 8 holes
- Mix the dry ingredients together
- Mix the wet ingredients together
- Gently fold the wet mix and dry mix together, don’t overwork the mix, overworking the dough will result in tough muffins
- Split the mixture evenly between the pre-prepared muffin tin
- Arrange a pinch of the reserved Quicke's Oak Smoked Cheddar on top of each muffin
- Cook for 18 mins, until golden brown and an inserted toothpick comes out clean
- Leave to cool slightly before removing from the muffin tray
- Best served warm with lashings of Quicke's Slightly Salted Whey Butter
