1/4 cup (35 grams) plain flour

20 g cold, unsalted butter, cubed

1 teaspoon water, approximately

1 tablespoon vegetable oil

1 medium onion, halved, sliced

1 3/4 cups (260 grams) self-raising flour

3/4 cup (110 grams) plain flour, extra

3/4 cup (90 grams) cheddar cheese, grated

1 tablespoon chopped fresh chives

1 egg, room temperature, lightly beaten

1 1/4 cups (310 ml) buttermilk

1/2 cup (125 ml) vegetable oil, extra


  • In a small bowl, rub in plain flour with butter, mix in just enough water to bind the ingredients together.

  • Press dough into a ball, cover, freeze about 30 minutes or until firm. Grease 6-hole (180 ml) muffin pan.

  • Heat the vegetable oil in frying pan. Add sliced onion, cook, stirring, until soft and lightly browned; cool.

  • Sift self-raising and extra plain flour in large bowl. Stir in half the onion, half the cheese and all the chives.

  • Add egg, buttermilk and extra oil.  Spoon mixture into prepared pan. Grate frozen dough into small bowl.

  • Mix in remaining onion and cheese; sprinkle over muffins. Bake in moderately hot oven about 25 minutes.

Recipe from Australian Women’s Weekly