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Now, to the really important point of this blog post. Cathryn Hein rural romance writer par excellence and Friday Feast wrangler, has requested my recipe for cheese and onion muffins. I based this recipe on one I found on the internet which was too salty. With both parmesan and tasty cheese (or any combo you like) I don’t think extra salt is needed, but that’s just my taste. This recipe makes six muffins so double for 12.
1 egg (beaten)
¾ cup milk or butter milk
1 cup self raising flour
1½ cups grated cheese (I use tasty and parmesan)
a small onion or half a large one (you could use chives. I’ve done it with garlic chives which was a bit overwhelming)
a tablespoon or so of olive oil
a bit of melted butter
Preheat your oven to 190°C. Melt some butter and use a pastry brush to oil a muffin tin (or line with muffin cases).
Fry the onion in the olive oil until it is very well done (I don’t mind some browned edges)
Place all the ingredients in a bowl and mix together until combined.
Spoon into the greased muffin pan.
Bake at 190°C for 15 minutes.