Caramelized Onion Muffins

In my renewed baking quest, I made caramelized onion muffins to go with our roast chicken & potato cakes for Sunday’s dinner.  They were pretty tasty, and definitely not dense (which is a common occurrence with baked goods two miles above sea level).

Ingredients:

  • Cooking spray
  • 7 tbsp canola oil
  • 1white onion, finely chopped
  • 1/2 red onion, finely chopped
  • 1 tbsp red wine vinegar
  • 2 tsp sugar
  • 2 cups flour
  • 1 tbsp baking powder
  • 1/8 tsp salt
  • fresh ground black pepper (to taste)
  • 2 large eggs (room temp)
  • 1 cup buttermilk

Directions:

  • Preheat oven to 400° (425° if at high altitude)
  • Heat 2 TBSP of oil in a skillet, add the onions and cook for about 3 minutes, until beginning to soften
  • Add vinegar & sugar (this is what caramelizes them), and cook, stirring occasionally, for about 10 minutes until golden brown (make your determination based off of color & smell, NOT the time)

  • In the meantime, sift flour, baking soda, salt, and pepper into a large bowl (the sifting is essential, is really breaks everything up so there are no chunks in the batter)
  • Create a “well”, hollowing out the center of the dry mixture
  • Lightly beat eggs in a bowl, then beat in the buttermilk and remaining 5 TBSP of oil
  • Pour in liquid ingredients
  • Add onions, saving about 4 TBSP for toppings

  

  • Stir gently, until just combined.  Don’t over-mix (this causes “tough” or “heavy” muffins)
  • Spoon batter (just under 1/4 cup) into greased or lined muffin tins
  • Sprinkle the remaining onions on top of the muffins
  • Bake for 20 minutes (15 minutes at high altitude), until risen and golden brown
  • Let muffins cool in pan for 5 minutes, best served warm

Annnd… I forgot to take a pic of the muffins after baking, so use your imagination.  They were savory & delish!

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One thought on “Caramelized Onion Muffins

  1. Pingback: Sunday Dinner… Roasted Chicken « Life in the Clouds

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