cheesy onion muffins

Cheesy Onion Muffins (click the link above to view the original post)

Yields 6 muffins

5 tablespoons butter, divided

1/2 medium onion, finely chopped

1/2 tablespoon black sesame seeds

kosher salt and freshly ground pepper

1 oz grana padano, shredded

1 cup flour

1 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup buttermilk

Preheat oven to 425° F.

Prepare a muffin tin with 6 liners. In a large skillet, melt 1 tablespoon butter. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the sesame seeds and season with salt and pepper. Check before seasoning, especially if salted butter was used, it may not need salt. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the grana padano. Meanwhile, sift together the flour, baking powder and baking soda. Chop the remaining 4 tablespoons of butter courselyand cut into the flour mixture using a fork or plastry blender. Add the buttermilk and stir until combined. Using two teaspoons divide half of the mixture evenly between the 6 muffin liners. Sprinkle evenly with the onion and cheese mixture, reserving a few tablespoons. Top with the remaining half of the dough. Top with the remaining cheese and onions, pressing lightly into the dough. Bake in the center of the oven until golden and risen, about 15 minutes. Do not overbake or they will be dry - remove from the oven when they still give to light pressure. Let cool for at least ten minutes before eating. Can be stored in an airtight container at room temperature for up to 2 days.

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