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 😉
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?