I love onion. Even my little brother who had sworn to hate onions until the end of time now tolerates them in cooking. So proud of him. Two of my favorite food/health bloggers also hate onions: Biz & Tracey. I try to not hold it against them, but I do have to respectfully disagree with them 😉
I’ve been experimenting with more breads as of late and I’m seeing a trend: rosemary.
If there were no basil, rosemary would rule the herb world. My herb world, anyways. Rosemary can be used in savory or sweet recipes. If you’ve been around for awhile, do you remember that Fresh Fig and Polenta Cake with Honey and Rosemary? Amazing.
And then there’s feta. The salty, crumby cheese of the Greeks. It holds up so well with heat that you get a hint of feta in every bite. And the combination? Heavenly.
Oh and uh, no yeast or proofing. Easy as pie to make, too.
Savory Caramelized Onion, Feta, & Herb Muffins from An Edible Mosaic
1 medium cooking onion, thinly sliced
3 Tbsp canola oil, divided
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp baking powder
3/4 tsp salt
1/4 tsp pepper
2 large eggs
1 1/4 cup fat-free milk
1 Tbsp brown sugar, lightly packed
1 Tbsp fresh rosemary, minced
1/2 cup crumbled feta
In a medium-sized, thick-bottomed pot, heat 1 tablespoon oil over medium-high heat, then add onion and stir to coat onion with the oil. Cook about 5 to 10 minutes, until onion starts to soften and turn color (stirring occasionally). Lower heat to medium-low/low and cook about 15 to 20 minutes more (again, stirring occasionally) until onion is a rich caramel color. (You can add a splash of water at any point in the process if the onions start to stick to the pan too much.) Let onion cool completely.
Preheat oven to 350 F. Spray a muffin tin with cooking spray and sprinkle with flour (or line it with paper liners, if you prefer).
In a small bowl, whisk together flours, baking powder, salt, and pepper. In a medium bowl, whisk together remaining 2 tablespoons canola oil, eggs, milk, and brown sugar. Combine dry ingredients into wet, being careful not to over-mix. Gently stir in herbs, feta, and caramelized onion.
Fill each muffin well 3/4 full; if desired, sprinkle a few leaves of whatever herb you used on top of the muffins. Bake 20-22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool 10 minutes in the tray, then remove and finish cooling on a wire rack. Yield: 12 muffins.
Nutrition Information (per muffin): 141 calories; 5.5 g. fat; 41 mg. cholesterol; 343 mg. sodium; 18.3 g. carbohydrate; 1.3 g. fiber; 5.4 g. protein
Result: Delicious! Best when warm but these can easily be warmed in the oven at 350 for 5-10 minutes, or zapped in the microwave. I am also going to try freezing a few and I imagine they will hold up just fine. Mr. Prevention felt there was too much onion, so you can always roughly dice rather than slice your onion to better incorporate it into the dough and avoid larger pieces and strands. I, personally, love the onion strands throughout, so go based on your personally preference. I will certainly be making these again. Perfect for any get-together or holiday! Enjoy![/print_this]
I hope the weather is nicer where ever you are! Central Ohio got rain all weekend followed up by some snow last night and a nice 20 degree drop in temperature. I thought Spring was coming early this year?!
Off to be productive. I do believe all I’ve done this weekend is sleep. My body is still not 100%, but getting better each day. Thanks for your continued well wishes & emails. 🙂
Question: What’s one fruit or vegetable you don’t care for?
Ohmygosh these look so good! I never thought of adding onions to muffins.
I can’t imagine not being head over heels for onions. I adore them. I would marry them if I could. Especially caramelized onions. So good.
Love these savory muffins! Perfect for lunch. Or dinner. Or a midday/hourly snack.
I’m so glad to hear you’re feeling better girl!
Faith really comes up with some tasty foods. These little muffins look so good! Savory muffins are a fun change from sweet varieties.
Im in love with onions! When I lived at home my mom would get really annoyed because I’d use up all the onions and she would go to get one and there would be none left. 🙂
I need to make these muffins – they sound amazing.
I dont care for peppers. I dont know why because the flavor doesnt seem to bother me at all. Maybe its the texture, but I just dont like them.
Still sending you well wishes!
I am not a fan of rosemary but can tolerate it. Cilantro, on the other hand, makes me want to gag.
I’m glad to hear that you are feeling better! Hopefully you’ll be feeling 100% very soon! My husband doesn’t like onions either. I’ve bookmarked a bunch of Biz’s recipes for that reason!! I find myself sneaking shallots into dishes as my hubby doesn’t seem to mind them as much. Carmelized onion + feta + rosemary is right up my alley. I hope they freeze well… I’ll definitley make a batch if they do.
Oh man, these look amazing. I love onions and completely agree that rosemary and basil are the bomb when it comes to herbs. I am not a fan of olives by any means, but adore a good olive oil.
Erica – I just made these tonight, you’ll have to try them this weekend. 🙂