If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.
-J.R.R Tolkien

13 December 2011

Too-good-to-be-true Muffins with Red Onion Jam and Blue Cheese

 Ha so only about a week later than planned I finally have made my muffins with the glögi-spiced sweet onion jam and blue cheese. So tasty I have already had three...

 I am taking part to Chocochili's food challenge with this recipe. The challenge was to use glögi (mulled wine) in a recipe or create a recipe for glögi. I came up with the idea of using glögi in red onion jam, and asked my boyfriend for instructions when I made it. I made mine quite sweet and fruity with the glögi and cherry liquor and it tastes great just with a piece of cheese on it's own.  He traditionally makes an onion jam for Christmas but I think my version is much better. Don't tell the chef that though...

For the muffins I used Hugh Fearnley-Whittingstall's savoury muffin recipe as a base and added my own ingredients. I have made muffins before with this recipes and they always turn out delicious! I like my muffins savoury and cheesy.

Red onion & blue cheese muffins
makes 12

Use baking paper to make cups for the muffins. Cut/ rip squares that fit your muffin tray, use some warm water and crunch to soften them and place in the muffin tray ready for the dough mix. (Can use ready made cups or just pour the dough straight onto a buttered tray but these look more rustic and save you from a mess)


250g flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 eggs
80g butter, melted and cooled
200 ml buttermilk
2dl of Red onion jam
150g blue cheese, preferably crumbly
(I added some grated cheddar on top)

Mix together the dry ingredients.
Mix eggs, butter and buttermilk together in an another bowl.
Fold in onion jam and blue cheese carefully, not too much to make sure the muffins come out light.
Spoon the dough into the muffin cups.
Bake for 18 minutes in 200C degrees.

Enjoy!! Best muffins ever!!

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