Caramelised Onion and Cheese Muffins

As is only to be expected, the original recipe has been adapted... more than once

Originally there were just caramelised onion muffins.
Then they became caramelised onion and cheese muffins.
Today, they transformed again into chutney and cheese muffins.

So here goes...

Caramelised Onions
2 tbsp butter (or oil)
2 large onions, finely diced
¼ cup sugar
Melt the butter in a saucepan and cook the onions and sugar over medium heat until the onions golden and the sugar dissolves.

Allow the mixture to cool.

⅔ cup chutney

2 cups grated cheese (usually cheddar and parmesan)


Muffin
2¼ cups Self-Raising Flour
60g butter, chopped
1 egg
1 cup milk

Determine which combination you want to make.
*I use the food processor because it's easier.

Preheat the oven to 170°C
Sift the flour into the machine and add the cold butter. Process until the mixture resembles fine breadcrumbs.

Add the cooled caramelised onion/chutney and mix gently so the onion.chutney mixture is divided up and coated in the flour
Add the grated cheese. It's fair to say I use a little more cheese than I've stated above. Like chocolate biscuits the muffin batter is to hold the cheese strands together.

Add the egg and milk and gently mix until just incorporated. 

Spoon the mixture into muffin trays.

Bake for 20 minutes until golden brown and the cheese bubbling.
Allow to cool slightly before transferring to a wire rack to cool further. 

Best eaten warm when the cheese is still soft.