January 8, 2012
My first time out baking in the New Year and ahhh….these did not turn out as well as I would have liked! I joined in again for Muffin Monday, as the last muffins that I made a few months back with Baker Street were delicious, wish I could say the same for these 🙂 The original recipe was printed in the Women’s Weekly and I am sure it is a great one, all of their recipes are delightful–I have a collection of these books that I was able to get while I was in the UK and they are also sold in Canada. I have also purchased them online here Australian Women’s Weekly. The photos are fabulous and their recipes are triple tested and usually come out perfectly. I even purchased a set of Aussie measuring cups (as their cups measure slightly different to American cups), perhaps I should have used those too! I MODIFIED the original recipe as that is the fun of participating in the blog hop–hummmm…. I think I should have left well enough alone! The original recipe can be found on Baker Streets Blog link below. Here is my rendition:
¼ cup flour
1 ½ Tbsp butter
1 teaspoon water
1 tablespoon Canola Oil
6 oz onion minced finely
1 Garlic Clove minced finely
2 1/2 cups flour
1 Tsp Salt
2 1/2 tsp Baking Powder
1/2 cup Parmesan Shredded Fresh
1/4 cup sharp cheddar cheese
chopped fresh chives, added to topping only
1 egg lightly beaten
1 ¼ cups buttermilk
½ cup canola oil
1. Place 1/4 cup flour into a small bowl, rub in butter, and mix in just enough water to bind the ingredients.
2. Press dough into a ball, cover, freeze about 30 minutes or until firm.
3. Prepare twelve hole standard American cupcake tin, and part of another, this recipe made 17 muffins for me.
4. Heat the oil in a frying pan and add the chopped onion and garlic.
5. Cook, stirring, until soft and lightly browned; set aside to cool.
6. Place flour into a large bowl.
7. Stir in half the onion, half the cheese.
8. Add the egg, buttermilk and extra oil.
9. Spoon the mixture into the prepared muffin tin.
10. Coarsely grate the frozen dough into a small bowl and quickly mix in the remaining onion and cheese and chives. Sprinkle the mix over the muffins.
11. Bake at 395 degrees for about 24 minutes
My recommendations for changes are as follows. Please visit the original muffin monday post on Baker Street which will have the Women’s Weekly recipe–I would try the original recipe first as I was not pleased with the texture or taste of these muffins after I made my own changes to the recipe which I have listed for you above. The muffins look beautiful in the photos, but the batter stuck to the papers and the taste was bland to say the least! I would have to recommend greasing the tins well and not using paper cups, I would say to use Cheddar Cheese only, not to substitute Parmesan. The original recipe also called for self-raising flour which I never keep on hand, I added salt and baking powder to plain four, but still think the recipe could use either one more egg or more baking powder if you use the ingredients list that I have posted above. This is the first time I have baked since the holidays and what a disaster!!! I am looking forward to a new recipe next week!!!
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.