Muffins with cheese and Borettana Onions

Soft, fragrant and easy to prepare, these muffins are perfect for a fancy starter or an out-of-the-ordinary aperitif

  • Gluten freeno
  • Veganno
  • Portataaperitivo
  • DifficoltàSemplice
  • Tempo45 minuti
  • Persone6
  • Gluten freeno
  • Veganno
  • Courseaperitivo
  • Level of difficultySemplice
  • Preparation time45 minuti
  • Serving6
Muffin al formaggio e cipolline borettane

Ingredients for 12 muffins

  • 200 g of self-raising flour or ‘00’ flour
  • 4 Borettana Onions of Emilia
  • 150 g of Fontina cheese
  • 100 ml of milk
  • 100 ml of sunflower seed oil
  • 10 g of baking powder (if ‘00’ flour is used)
  • 2 eggs
  • herbs
  • salt and pepper

How to prepare

Soft, fragrant and very easy to prepare, Muffins with cheese and Borettana Onions are perfect for a fancy starter or an out-of-the-ordinary aperitif. The sweet taste of Borettana Onions of Emilia go perfectly well with the bold flavour of Fontina and makes these muffins simply irresistible! Here’s how to prepare them.

Firstly, pre-heat the oven to 180°C. In the meantime, in a bowl, whisk together the eggs and milk, then add the oil, salt and pepper, and herbs. Then add the flour (with baking powder), coarsely grated Fontina and the Borettana Onion, finely chopped.

Place muffin cases in a muffin tray, transfer the mixture in an icing bag and fill the muffin cases up to the edge. Bake at 180°C for 35 minutes, until they have risen well and are golden brown.

Recipe by Daniela Tornato, blogger of Smile, Beauty and More