Preheat the oven to 210C/190 fan (410F)
Line a muffin tray with paper or silicone muffin cases. If you don’t have these, try spraying your muffin tin with some spray oil and they should just pop out of the tin once baked.
Sift the flour, baking powder and salt together into a large mixing bowl.
If you’re using some, or all of the optional extras (the smoked paprika, garlic powder and black pepper), add them into the bowl with the other dry ingredients at this point.
In a jug measure out the milk, oil and crack in the egg.
Add in 3/4 of the grated cheese and mix together well with a fork, ensuring the egg has been well combined.
Chop the onions, keeping 1/4 back for topping the muffins.
Add the rest to the jug.
When you’re ready to bake, pour the contents of the jug into the mixing bowl.
Use a wooden spoon to fold together gently until no dry ingredients are left showing. The mixture will look lumpy, and this is fine. Do not overmix.
Spoon the batter into the muffin cases, dividing equally between all 12 cases.
Top each muffin with a pinch of the chopped onion and a sprinkle of the leftover cheese.
Bake for 20 - 25 minutes, or until the muffin tops spring back when gently pressed.
Please enjoy my recipe! Jane | hedgecombers.com