INGREDIENTS

INSTRUCTIONS

Preheat the oven to 200 C, 400 F, Gas Mark 6. For the fillings, melt
the butter in a heavy based frying pan and saute the onion over a
moderate heat for 6-7 minutes, stirring all the time until the onions
are translucent and tinged slightly brown at the edges. Place in a
shallow dish to prevent them cooking further. Dice the cheese into  5mm
(1/4 inch) pieces reserving 12 cubes. Stir into the red onion.  Set to
one side. For the other filling, chop the basil leaves,  reserving 12
small leaves if possible. Mix the tomatoes, basil and  cayenne pepper
together. Set to one side. Next make the muffin  mixture. First sift
the flour, baking powder and salt onto a large  plate, then take a
large mixing bowl and sift the mixture once again  this time into the
bowl, lifting the sieve up high to give the flour  a good airing. Place
the milk in a jug and whisk in the eggs and  melted butter. Pour the
liquid over the flour using the minimum  amount of movement (it is very
important to ignore the lumpy  appearance of the mixture at this stage
and not to over-mix). Divide  the mixture into two equal quantities and
add the flavourings, which  again should be lightly folded in with as
few strokes as possible.  Spoon the mixture into 2 x 12 hole lightly
greased mini muffin tins,  or 1 x 12 hole standard muffin tins,
preferably non-stick, Dont  overfill them, they should just reach the
top of the tin, then brush  the surface with the lightly beaten egg.
Sprinkle the reserved cubed  cheese over the onion and cheese muffins.
For the sundried tomatoes  and basil muffins, place a small basil leaf
on top of each and using  a small brush or cotton bud, lightly brush
the leaf with olive oil.  Place in a preheated oven 200 C, 400 F, Gas
Mark 6 for 20-25 minutes,  until well risen and golden. Remove and
allow to cool on a wire rack.  They should be eaten as fresh as
possible and while still slightly  warm. Both varieties freeze well and
should be gently re-heated after  defrosting. Converted by MC_Buster.
NOTES : These mini muffins originating from America make a delicious
breakfast or will add a treat to any childs lunchbox.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 83
Total Fat: 9.5g
Cholesterol: 23.1mg
Sodium: 411.6mg
Potassium: 68.9mg
Carbohydrates: 10.3g
Fiber: <1g
Sugar: <1g
Protein: 2g