These little muffins are quick and easy to make, and as they bake in the oven, they impart a warm savoury scent that wafts throughout the whole home. They are delicious hot from the oven with a cup of coffee, but serve well at room temperature later, too.
Tie on an apron, pop on the coffee percolator, preheat the oven to 200 oC, and throw these ingredients into a food processor (I used my wonderful Vitamix)
10 oz plain flour 1 tbsp baking powder 2 eggs 225 ml milk pinch salt 2 generous tbsp dollops of caramelised red onion chutney 1 good handful of grated mature cheddar 1 Spring onion, roughly chopped
Whizz it together to make a thick, unctuous mess, partway between a batter and a dough. Spoon into cupcake cases, and top each with a pinch of grated cheese and a crumble of Maldon sea salt. Bake for 20 minutes or so until risen and golden, and try not to burn your fingers as you eat one fresh from the oven.
This recipe makes about 24, and all of them were eaten at the party I took them to. You could experiment with different cheeses and herbs…rosemary and goats cheese would be nice, I think.