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Tuesday, December 2, 2008

Three Cheeses' and Pickled Onion Muffins.

Yes, more muffins. This time I wanted to use up some cheeses' I had in the fridge. Mersey Valley Vintage Cheddar with pickled onions, being one of them. Parmesan being another, as I had managed to get hold of a large block from the deli and dear hubby had grated it for me. Also, some good old fashioned Cheddar cheese. Now, if you can't get the Mersey Valley cheese, just add more cheddar.

The recipe..

2 cups S.R. FLOUR. (Sifted)
1/2 cup RICE BRAN OIL.
3/4 cup MILK.
1 cup CHEDDAR CHEESE (Grated)
1/2 cup of MERSEY VALLEY VINTAGE CHEDDAR (Pickled Onions) (Chopped)
1/2 cup PARMESAN (Grated)
4 large PICKLED ONIONS (Sliced and diced)
2 SPRING ONIONS (Sliced finely)


Preheat oven to 180c. Prepare muffin tray by greasing.
Mix the wet ingredients together, add the sifted flour. Then stir in the three cheeses, spring onions and pickled onions.
If you feel the mix is a little dry, add a touch more milk and oil.
Fill the muffin tray holes to 3/4 full.
Bake in the oven for 20 -25 minutes, or until golden brown.
The aroma coming from the oven, will drive you mad. These are truly very tasty.
I have frozen half of mine (6) and can be warmed in the microwave for a few seconds, once defrosted.
Do hope you enjoy.


JillyB said...

Sal, I love the sound of that combo. I must do some baking soon!

Coby said...

Savoury muffins are STILL my favourite kind of muffin (apart from Nigella's gingerbread ones at Christmas). I am fascinated by the addition of both the pickled onion flavoured cheese and the pickled onions in the batter. This is inspired and SO to my taste! Curious to know what type of pickled onions you favour Hottie?

Sophie said...

Wow! What a delicious, savory combo of ingredients :)! These would taste fantastic with a bowl of hot soup!

Sally said...

Dear Coby, these are really very good, do give them a try.
I prefer english made pickled onions like Heinz, have a large jar in the pantry, then I like my homemade ones. Sorry, but I don't like Australian pickled onions, they are too soft and lack flavour. But I have been known to add a little chilli to these, or some whole cloves is good too.

Anonymous said...
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Ronyag said...

Try Blue Banner pickled onions grown, peeled and pickled in Tasmania actually better than english