I have to confess that when I first moved over here to the UK, the idea of cheese and onion anything really grossed me out. It was just not a flavor combination I was used to . . . kind of like the way peanut butter and jam grosses out a lot of Brits!
The first place I worked was an old people's home and they used to serve them cheese and onion sandwiches for lunch some days, along with cheese and tomato, cheese and pickle and some other what seemed like gross combinations. Then one day I got brave enough to taste them for myself . . . and I was pleasantly surprised. I now love cheese and onion, cheese and tomato and yes . . . even cheese and pickle!
I often bake savoury type of muffins to have with soup or stew. They make a change from bread and are quite delicious. Did you know that if you are feeling really lazy (and I was today) you can bake your muffins in one cake tin and call them a muffin cake? You can! With just a few adjustments on time and temperature, they make a lovely cake!
They are perfect cut into wedges and then serves along side of soups and salads and stews . . . warm and slathered with butter. This cheese and onion muffin cake is absolutely flippin gorgeous!
We had it with our leek and potato soup and it was just lovely. Perfect even. It had a beautiful texture and the flavours were just wow. Cheese and Onion Muffin Cake. Make it soon. You'll be glad you did!!
*Cheese & Onion Muffin Cake*Makes one 9 inch cakePrintable Recipe
This is like one big huge muffin, stogged full of lovely cheese and onion flavours. Perfect for with soups or stews, or even on it's own served warm, cut into wedges and slathered with butter.
250g of plain flour (1 3/4 cup)3 1/2 tsp baking powder1/2 tsp saltpinch of cayenne pepperpinch of coarse black pepper50g of butter, melted (scant 1/4 cup)1 large free range egg225ml of milk (1 cup)120g of grated strong cheddar cheese (1 cup)3 spring onions, coarsely chopped
Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 9 inch round cake tin very well and line with paper. Set aside.
Sift the flour, baking powder, salt and both peppers into a bowl. Stir in the cheese and onions with a fork, holding back a little bit of each to sprinkle on top. Whisk together the egg, milk and melted butter. Add all at once to the dry ingredients and stir together just to combine. Pour the resultant batter into the pan. Sprinkle the reserved cheese and onion over top.
Bake in the heated oven for 25 to 30 minutes until well risen and a toothpick inserted in the center comes out clean. Allow to cool in the pan for about 5 miutes before lifting out to a wire rack to finish cooling. Serve warm, cut into wedges.
Alternately you could cook this as muffins. Just scoop the batter into 12 well buttered medium muffin cups and bake for 15 to 20 minutes at 220*C/425*F/ gas mark 7.
