Crusty Onion And Cheese Muffins - cooking recipe

Ingredients

1 cup all-purpose flour, plus 2 tbsp
1 1/2 tbsp butter
1/2 cup vegetable oil, plus 1 tbsp
1 None medium onion, halved, sliced
1 3/4 cup self-rising flour
3 oz Cheddar cheese, grated
1 tbsp fresh chives, chopped
1 None large egg, lightly beaten
1 1/4 cups buttermilk
None None FOR THE CHIVE BUTTER
1.5 oz cream cheese, softened
3 1/2 tbsp butter, softened
2 tsp lemon juice
1 tbsp chopped fresh chives

Preparation

Place 1/4 cup flour in a small bowl. Cut in butter until mixture resembles coarse breadcrumbs. Mix in just enough water (about 1 tsp) to bind ingredients. Press into a ball, cover and freeze for 30 mins, or until firm.
Preheat oven to 400\u00b0F. Grease a 6-cup muffin pan. Heat 1 tbsp oil in a frying pan over medium heat. Cook onion, stirring, until soft and lightly browned. Let cool.
Sift self-rising and remaining all-purpose flour into a large bowl. Stir in 1/2 the onion, 1/2 the Cheddar and all of the chives. Mix in egg, buttermilk and remaining oil until combined. Distribute between muffin recesses.
Graze frozen dough into a small bowl. Quickly mix in remaining onion and cheese. Sprinkle over muffins and bake for 25 mins, or until a skewer inserted in the center comes out clean.
To make the chive butter, beat cream cheese and butter together until smooth. Stir in lemon juice and chives. Serve with hot muffins.