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
Muffins with Caramelized Onions, Feta and Jalapeño
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
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.
Looking for inspiration? Try these recipes:
Roasted Mushroom and Veggie Bake
Roasted Mushroom and Veggie Bake
Classic Creamed Spinach
Classic Creamed Spinach
Mushroom Ragu
Mushroom Ragu