Crusty onion and cheese muffins

1.In a small bowl, rub plain flour in with butter; mix in just enough water to bind ingredients. Press dough into a ball, cover, freeze about 30 minutes or until firm. Grease 6 hole (3/4 cup/180ml capacity) muffin pan. Heat oil in frying pan, add onion, cook, stirring, until soft and lightly browned; cool.

2.Sift self-raising and extra plain flour into large bowl. Stir in half the onion, half the cheese and all the chives, then egg, buttermilk and extra oil.

3.Spoon mixture into prepared pan. Grate frozen dough into small bowl, quickly mix in remaining onion and cheese; sprinkle over muffins. Bake in moderately hot oven about 25 minutes. Serve with chive butter.

4.In a small bowl, beat cheese and butter together until smooth; stir in juice and chives.