Muffins with Caramelized Onions, Feta and Jalapeño
These savory muffins are a cinch to put together and pair nicely with a piece of grilled steak or served as an afternoon snack with a cup of tea. You can omit the jalapeño if you'd like to turn down the heat -- or add a handful of chopped parsley to green the muffins up. This recipe makes 24 muffins.
PREP TIME
15 minutes
COOK TIME
25 minutes
Ingredients
For the muffin batter:
275 grams all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1 cup whole milk
For the onion mixture:
1 tablespoon butter
1 medium yellow onion, finely chopped
1/2 cup Feta cheese, crumbled
1/2 jalapeño, cored, seeded and minced
Freshly ground black pepper
275 grams all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1 cup whole milk
For the onion mixture:
1 tablespoon butter
1 medium yellow onion, finely chopped
1/2 cup Feta cheese, crumbled
1/2 jalapeño, cored, seeded and minced
Freshly ground black pepper
Directions
Preheat your oven to 400 F. Line 2 12-hole muffin tins with paper liners. Spray liners with nonstick cooking spray and set aside.
Heat a medium-sized skillet to medium-high on the stove top. Add butter and onions and sauté until onions begin to soften and become fragrant, about 5 minutes. Remove from heat and let cool for about 10 minutes. Fold in Feta and jalapeño; season with pepper. Set aside while you prepare the batter.
Sift flour, baking powder and salt into a large mixing bowl. In a separate bowl, whisk together milk and egg. Fold milk mixture into flour mixture only until combined -- be sure not to overmix or the muffins will have a tough texture when cooked. Gently fold in onion mixture.
Spoon batter into muffin tins filling about 2/3 of the way up. Bake for 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove from heat and serve warm.
Heat a medium-sized skillet to medium-high on the stove top. Add butter and onions and sauté until onions begin to soften and become fragrant, about 5 minutes. Remove from heat and let cool for about 10 minutes. Fold in Feta and jalapeño; season with pepper. Set aside while you prepare the batter.
Sift flour, baking powder and salt into a large mixing bowl. In a separate bowl, whisk together milk and egg. Fold milk mixture into flour mixture only until combined -- be sure not to overmix or the muffins will have a tough texture when cooked. Gently fold in onion mixture.
Spoon batter into muffin tins filling about 2/3 of the way up. Bake for 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove from heat and serve warm.
Looking for inspiration? Try these recipes:
Slow Cooker Creamy White Chicken Chili
Mac and Cheese with Veggies
Pappardelle with Bolognese Sauce
