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Cheese and onion muffins recipe

Cheese and onion muffins recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Savoury muffins
  • Cheese muffins

Savoury muffins with Cheddar cheese, feta cheese, onions and sage are really easy to make and very tasty! :)

County Donegal, Ireland

67 people made this

IngredientsServes: 6

  • 120ml milk
  • 1 egg, beaten
  • 140g self-raising flour
  • 25g feta cheese, crumbled
  • 50g grated Cheddar cheese
  • 2 salad onions, chopped
  • 1/2 teaspoon dried sage

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Preheat the oven to 190 C / Gas 5. Line a muffin tin with paper cases.
  2. Mix the milk and eggs together.
  3. Sift the flour over the milk and eggs, then mix until just combined.
  4. Stir in the cheese, onions and sage. Pour into muffin cases.
  5. Bake until browned, about 15 minutes.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

Easy and simple recipe to follow. Not very many ingredients needed and most of them you will probably already have apart from the feta cheese and dried sage. I made 12 mini muffins. They do stick to the paper cases slightly so I might make bigger ones next time.-05 Mar 2017

Really tasty. I didn't have feta cheese so used the equivalent in cheddar cheese. Added a little salt for flavour.-17 Jun 2016

Dead easy to make really nice warm from the oven-06 Aug 2015

Gather the ingredients. Preheat the oven to 400 F.

Melt 1 tablespoon of butter in a skillet over medium-low heat. Cook the onion until tender and lightly browned, about 8 to 10 minutes.

Whisk together the egg and milk add the biscuit mix and stir until just moistened. Fold in the browned onion and 1/2 cup of the cheese.

Scoop the batter into 6 to 8 greased muffin cups (or spray with baking spray). The cups should be about two-thirds full.

Sprinkle the tops with the remaining shredded cheese and poppy seeds, if using. Melt the remaining 1 1/2 tablespoons of butter and drizzle over the muffin tops.

Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.


  • 300 grams Plain flour (All Purpose, (2 and 1/3 cups))
  • 1 tablespoon Baking powder
  • 1/2 teaspoon salt
  • 2 large onions (chopped up small)
  • 2 eggs - beaten
  • 225 millilitres milk ((a scant 1 cup))
  • 2 and 1/2 tablespoons chives finely chopped
  • 6 tablespoons olive oil
  • 100 grams cheddar - grated + a handful extra for topping ((1 cup - 7/8 for the batter the rest for topping))
  • ground black pepper to taste


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  • 1 3-oz. package cream cheese, softened (allow to sit at room temperature)
  • 1 3/4 cups all-purpose flour
  • 4 teaspoons (1 tablespoon plus 1 teaspoon) baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 1/4 cups milk
  • 1/3 cup butter, softened
  • 1/2 cup minced green onions with tops
  • 3 cups bite-size crispy rice cereal squares, crushed to 1 cup


In an electric mixer bowl, add cream cheese, butter and sugar and beat until blended and creamy.

In a medium mixing bowl, whisk together flour, baking powder and salt. In another medium mixing bowl, combine eggs, milk and green onions. Add 1/2 of the flour mixture to the butter and cheese mixture and mix until blended. Add egg and milk mixture and mix until blended. Add remaining 1/2 of flour mixture and mix just until thoroughly blended and smooth. Remove mixer bowl and manually stir cereal crumbs into muffin batter.

Grease muffin cups, then fill each cup 2/3 full with muffin batter. Bake for 20-25 minutes or until light golden brown. Serve warm with butter.

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22 Cheers-Worthy Summer Cocktails

Get your shakers, blenders, and ice-makers ready! These cheers-worthy summer cocktails are the refreshing drink you need to beat the heat. No matter your drink of choice, we have a tasty adult beverage that’s sure to have you reaching for your cocktail glasses. Margaritas, mojitos, mint juleps, and a plethora of cocktails that don’t start [&hellip]

Cheddar and Green Onion Cornbread Muffins

The only thing better than cornbread is cornbread with the cheese baked in! This Cheddar and Green Onion Cornbread Muffins recipe shows you how to make your own.


  • 3 cups all purpose flour
  • 1 cup yellow corn meal
  • 1/4 cup sugar
  • 2 tbsp. baking powder
  • 2 tsp. salt
  • 2 cups milk
  • 3 large eggs, slightly beaten
  • 1/2 lb. (2 sticks) unsalted butter, melted and cooled
  • 2 cups sharp cheddar, shredded plus extra for garnish
  • 3 jalapenos, seeded and minced (optional)
  • 1/3 cup of scallions, chopped plus extra for garnish


  1. Preheat oven to 350 F.
  2. Grease a 9x13 inch baking pan or 2 muffin tins, set aside.
  3. Combine the first five ingredients into a large bowl.
  4. In a separate bowl, combine the eggs, milk and cooled butter.
  5. Stir the wet ingredients into the dry and mix, be careful not to over mix.
  6. Fold in the two cups of the cheddar, scallions, and jalepenos
  7. Pour the batter into the prepared pan and top with the remaining cheddar and scallions.
  8. Bake for 25-35 minutes, or until a toothpick comes out clean
Nutrition Information

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.

Recipe Summary

  • 1 ¾ cups all-purpose flour (about 7 3/4 ounces)
  • ¼ cup yellow cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon freshly ground black pepper
  • ½ cup (2 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
  • 3 tablespoons chilled butter, cut into pieces
  • 1 ¼ cups fat-free buttermilk
  • 2 tablespoons chopped green onions
  • 1 teaspoon minced garlic
  • 1 large egg, lightly beaten
  • Cooking spray

Lightly spoon flour into dry measuring cups level with a knife. Combine flour and the next 5 ingredients (through pepper) in a food processor pulse 3 times to combine. Add 5 tablespoons cheese and butter pulse 5 times or until mixture resembles coarse crumbs. Spoon mixture into a medium bowl. Combine buttermilk, onions, garlic, and egg stir with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with remaining 3 tablespoons cheese. Bake at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack remove from pan. Cool completely on a wire rack.

Cheese and Bacon Muffin Tin Hash Browns

A great treat for feeding a crowd, these irresistible Cheese and Bacon Muffin Tin Hash Browns are made even tastier with the addition of cheese and bacon! Plus you can make them ahead and they’re freezer friendly. Win, win, win!

There are some things in life that you think just can’t get any better. Like hash browns. With a golden, crunchy crust and moist inside, hash browns is one of those things in life that appeals to both little kids and grown ups.

So – can you improve on the classic hash brown? YES, YOU CAN! By adding cheese and bacon!

Then you up the stakes again – by making them in muffin tins. Because anything in miniature form that you can eat with your fingers just tastes better!

The added benefit is that you can make stacks of these Cheese and Bacon Muffin Tin Hash Browns at the same time so it’s great to feed a crowd. Plus you can make them in advance then reheat them in the oven to make the crust crisp again. They even freeze well!

Giant Hash Brown – another idea for making hash browns to feed a crowd

Another idea for making hash browns for a crowd without having to slave over a hot stove making individual ones is the Giant Hash Brown that I posted a few weeks ago that has proven to be quite popular! As the name implies, instead of making small individual hash browns, you make one giant one then slice it up like a cake to serve.

I’m getting distracted! Back to this recipe……

Two main tips for this Cheese and Bacon Muffin Tin Hash Browns recipe:

1. Make sure you use the right potato! You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy inside and golden and crunchy on the outside. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (the dirt brushed potatoes popular in Australia) are also great.

Do not use waxy potatoes like red pontiac and desiree – when cooked, they hold their shape making them perfect for things like using in casseroles and potato salad, but are not suitable for things like hash browns.

2. Spray the muffin tin! The first time I made this, I was convinced because my muffin tin is non stick, it would be fine. Talk about a “fail”. I used a knife to loosen the edges then tried to use a spoon to pry them out but they were so stuck they literally fell apart as I was removing them! So learn from my mistakes – make sure you spray the tin!

OK, enough chatter! Here’s the recipe. Hope you enjoy it! Love to hear from you if you try it – or if you have any questions, just leave a comment below and I’ll be sure to respond.

Zucchini Cheddar Cheese Savory Muffins

These zucchini cheddar cheese savory muffins are super delicious! Zucchini keep the muffin moist and the cheddar cheese adds a lot of flavor!

The recipe is very easy and takes only 35 minutes. There&rsquos no long list of ingredients or complicated preparation involved, simply add the wet ingredients to the dry ingredients, stir with a wooden spoon until just combined and you are ready to go.

I don&rsquot use paper cupcake liners for savory muffins because they stick to the paper, especially when baking with cheese. Grease really really well the muffin pan and, if by any chance they get stuck to the pan, don&rsquot worry. Carefully slip a pairing knife between the muffin and the pan and separate the two. It works like a charm! :)

Customize the muffins to suit your personal taste: use your favorite cheese instead of cheddar, spinach instead of zucchini, add corn, ham, jalapeno, etc.

You could eat these zucchini cheddar cheese savory muffins for a quick lunch with a salad, with a bowl of soup, for breakfast, and are great for the kids lunch boxes. They are an excellent addition to just about any meal. If you want to indulge, spread a little butter on top.

I usually make two batches and freeze some for quick snacks during the week. A few seconds in the microwave and they are as good as freshly made.

The perfect option for on the go or prepping a head of time. Your entire family will love these pepperoni and cheese quiche muffins enough that they will be asking for more! Easy enough for the kids to help in the kitchen with.


  • 4 eggs
  • 1 cup of shredded mild cheddar cheese
  • 1 cup of pepperoni slices
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of italian seasoning
  • 1/4 tsp of salt
  • 2 tortillas


  1. Preheat oven to 375
  2. Beat the 4 eggs until they are mixed well.
  3. Add the shredded cheese and mix
  4. Tear up the pepperonis into pieces and add to the egg and cheese mixture, mix well.
  5. Add the seasonings and mix well
  6. Using a 3" biscuit cutter, cut 6 rounds out of the tortillas
  7. Place each round into the bottom of a muffin cup
  8. Pour the egg mixture into each muffin cup, filling slightly above the edge of the tortilla
  9. Bake egg muffins for about 15 minutes or until tops are slightly browned and cooked thoroughly
  10. Allow to fully cook, and enjoy!


Muffins can be stored for up to 1 week in an air tight container in the refrigerator.

Watch the video: Συνταγή για πατάτες ογκρατέν με πάπρικα και τυριά - ηχωμαγειρέματα


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