Double Cheese Muffins

It's the holidays which means lots of packed lunches and picnic food.  These cheese muffins are so quick and easy to put together and the kids can help too.  They're great warm from the oven while the cheese is still melty or cold the next day if they last that long.  This recipe uses one of my favourite store cupboard ingredients - Crispy Onions! I love em. You know the ones in a tub, usually in the salad dressing section of the supermarket next to the soya bacon bits.  Both are good to have in as an emergency ingredient when you want to supe up your savoury scones or bread.  

250g Self Raising Flour

1/2 tsp Bicarb

1/2 tsp Mustard Powder

100g Strong Cheese (1/2 cubed 1/2 grated)

6 tbsp Vegetable Oil

150g Onion & Chives Cottage Cheese

125ml Milk

1 Egg

1 tbsp Worcestershire Sauce

Crispy Fried onions

Heat the oven to 180C

Combine all the dry ingredients, apart from the onions in a large bowl.  In another bowl or jug, mix all the wet ingredients.  Stir the wet into the dry but don't mix too thoroughly, you should have lumps.  It's important with muffins that the mixture isn't over worked.

Divide the mixture between your muffin cases and sprinkle on the crispy onions.  Bake for 20-25 minutes. I makes 12-15 depending on the size of your cases and how generously you fill them.