Chickpea Onion Muffins With Sesame Seeds And Cheese Recipes

Steps:

• In a skillet dry toast the sesame seeds over medium heat until lightly browned and fragrant. Let cool.
• In a big bowl combine flour, sesame seeds and spices (garlic, cumin and chili powder).
• In a second bowl combine eggs, tomato sauce, oil and mashed chickpeas.
• Add to the dry ingredients and stir to combine. If dough is too dry, add a tbs or two more of tomato sauce. If dough is too wet, add a bit more flour. Do not overmix.
• Lastly fold in the shredded cheddar cheese and spring onion slices.
• Fill into prepared muffin tins and bake in the pre-heated oven at 180°C/350°F for 20-25 minutes or until skewer inserted in the middle of the muffins comes out clean.
• Enjoy! :).

Steps:

• Heat oven to 400°F. Spray 18 miniature muffin cups with cooking spray. In 7-inch skillet, melt 1 tablespoon butter over medium-high heat. Cook onion in butter 2 minutes, stirring frequently, until tender. Remove from heat; set aside.
• In large bowl, stir Bisquick mix and 1/2 cup of the cheese. In small bowl, stir egg, milk and onion with fork or whisk until well blended. Make well in center of Bisquick mixture; stir in egg mixture just until dry ingredients are moistened.
• Divide batter among muffin cups, filling each two-thirds full. Sprinkle evenly with remaining 1/2 cup cheese and the sesame seed; drizzle with 2 tablespoons butter.
• Bake 12 to 14 minutes or until golden. Serve warm.

Steps:

• Mix dry ingredients in bowl.
• In another bowl, beat eggs, onion, and butter.
• Stir into dry ingredients just until moistened.
• Fill muffin cups 3/4 full.
• Bake at 400°F for 25 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.
• Use a large spoon to gently fold the wet ingredients into the dry - don't overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.

Steps:

• Heat the oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Tip the flour, polenta, bicarb, mustard powder, cayenne and 2 tsp each of the cumin and onion seeds into a bowl with a large pinch of salt. Whisk the oil, milk and eggs together in a jug and pour over the dry ingredients. Beat everything together until smooth. Stir through all but a handful of both cheeses, then divide the mixture between the holes in the tin. Combine the rest of the cheese, cumin and onion seeds and scatter this over the tops.
• Bake the muffins for 20-22 mins until puffed up and golden. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely. Best eaten on the day, but will keep in an airtight container for two days.

Steps:

• Preheat oven to 425°F. Line 12 muffin cups with foil muffin liners. Melt 2 tablespoons butter in heavy small skillet over medium heat. Add green onions and sauté until beginning to soften, about 1 minute. Add remaining 4 tablespoons butter and stir until just melted. Remove from heat.
• Mix cornmeal, flour, sugar, 1/4 cup toasted sesame seeds, baking powder, salt and baking soda in large bowl. Make well in center. Add buttermilk, egg and onion mixture to well. Mix into dry ingredients.
• Divide batter among prepared muffin cups. Sprinkle with additional sesame seeds. Bake muffins until golden and firm to touch, about 20 minutes. Transfer to rack. Serve warm or at room temperature.

Steps:

• Combine the baking mix and 1/2 cup of cheese in a large bowl; set aside. In a small bowl, beat egg and milk; set aside. In a small skillet, saute onion in butter until tender; add to egg mixture. Stir into cheese mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Top with the sesame seeds and remaining cheese. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes. Serve warm.

Steps:

• Stir together the dry ingredients then stir in cheese.
• Combine the soup mix and milk.
• Let stand 5 minutes.
• Beat egg, milk mixture and oil and add to the dry ingredients mixing lightly just to combine.
• Spoon into well greased muffin trays and bake at 375F degrees for 15-20 minutes.
• Serve Hot.

Steps:

• In a large bowl, combine the flour, baking powder, pepper and nutmeg. In another bowl, combine the milk, butter and egg; stir into dry ingredients just until moistened. Fold in onions and cheeses. , Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.