crusty onion and cheese muffins

The date of my last post is almost a month and a half in the past AND it’s in a calendar year that we’ve left behind. Happy 2012 folks! I don’t usually make a big deal about New Years but 2011 has been big for us. Let’s just say 10 kilos big.  Ognen big. Parenthood big.

For those of you wondering where the heck I’ve been hiding, let me set the record straight and tell you that no, we didn’t go on some exotic trip to a nice warm place with palm trees and a constant stream of cocktails. Ha! Instead, I’ve faced the reality of being a full time working mom which basically feels like having 2 full time jobs. And the fact that Ognen still routinely wakes up at odd hours at night and needs demands my attention adds a third shift to these 2 jobs. Yes, yours truly does feel as if she’s working around the clock. Remember this? And before you go off thinking that I am (once again) complaining, let me just tell you: I’m not.

The truth is, I’ve thrown myself at my job like there’s no tomorrow. The first day I was officially back from my 9 month long maternity leave, we signed on a new international client and I took it as an invitation to put every bit of energy into various tasks and initiatives that leave me drained by the time I leave the office. So then I draw on my last reserves at home during the few hours I have with Ognen before his bedtime. Of course, now that his mommy is away most of the day, the boy has become a real velcro baby in the afternoons. And, we’re currently going through another wave of monster teething (which, from what I can tell, will probably result in at least a couple of huge new teeth) AND what seems like the neverending recycling of a bug we’re passing between the three of us…Cooking dinner? What’s that? I’m really not proud for saying this but Ivica and I must have eaten more junk food in the last month than we had in a whole decade. At some point recently, I even had a burger. (If we only know each other online, the fact that I’m mentioning this may make no sense to you but for those of you who know me, you know, in real life – you’re probably gasping for air.)

I am not one for making New Year resolutions so I’m not going to pretend that this no-homemade-dinner madness stops now, but the fact that I’ve spent the last two days making mental notes of things I can cook during the weekend and freeze (shudder. frozen meals! I know! me??!! who would have thought!!) might mean that I’ve had it with the thick slices of bread smeared with whatever and topped with a chunk of cheese for dinner. Maybe its also the slowly widening circumference of my waist speaking right now.

And what better way to (try to) jump back on the kitchen bandwagon than with another Muffin Monday:) I’ve missed a LOT of awesome Mondays…there’s been baklava, chocolate brownies, eggnog muffins…oh my. But this savory treat provoked some knee-jerk reflex in me and I just had to give in and bake. On a Saturday night. Oh yes.

Just a few notes about this muffin. It may be the cheese-lover in me talking but I think next time I’d easily double the cheese, even though I used feta instead of the suggested cheddar. While at it, I’d probably double the onion too. I added some leeks and peppers to the onion mix and I think I’d omit those from the crusty topping next time as they burn really quickly in the oven.

CRUSTY ONION AND CHEESE MUFFINS
recipe adapted from Women’s Weekly Home Baked
makes 12 muffins

ingredients:

• 1/4 cup all purpose flour
• 20 grams butter
• 1 teaspoon water, approximately
• 1 tablespoon vegetable oil
• 1 medium (150g) onion, halved and sliced (I recommend doubling this)
• 1/2 a leek, sliced (optional – my addition)
• 1 red pepper, sliced (optional – my addition)
• 1 3/4 cups self raising flour
• 1/2 cup all purpose flour
• 3/4 cup grated cheese (cheddar was recommended  but I used feta – and I still recommend doubling it)
• 1 tablespoon chopped fresh chives (I skipped and used dill instead)
• 1 egg, lightly beaten
• 1 1/4 cups buttermilk
• 1/2 cup vegetable oil

instructions:

1. Place the all purpose flour in a small bowl. Add the butter, rubbing in and the teaspoon of water until the ingredients bind. Press into a ball, cover with plastic wrap, pop in the freezer for about 30 minutes (it needs to be firm).
2. Preheat the oven to 200C/400F. Prepare a muffin tray (either use liners or grease the cups).
3. Heat the oil in a frying pan. Add the onion (and leeks and peppers, if using) and cook, stirring, for about 10 minutes or until soft and lightly brown. Remove from heat and cool.
4. Combine the self raising flour and the extra all purpose flour into a large bowl. Add half of the onion mixture and  half of the cheese (and all of the chives if using). Then mix in the egg, buttermilk and oil.
5. Spoon the batter into the muffin cups.
6. Take out the frozen dough from the freezer and grate it into a small bowl. Mix in the remaining onion and cheese. Sprinkle this over the batter in the muffin cups.
7. Bake for about 25 minutes.

—-

* ABOUT #MUFFINMONDAY: Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

—-

And for those of you craving some baby O?:) Here he is, slightly annoyed, taking a break from watching some completely age-inappropriate program on MTV.

Share