Savoury Apple and Onion Muffins

It might not be every day that you see apples and onions in your muffins, but these muffins are sure to impress. A delicious combination of flavours so satisfying for winter and fall, it’s easy to enjoy this recipe morning, noon or night. No matter the time of day, bake a batch for your family and watch these muffins disappear.

Prep Time: 35 minutes
Cook Time: 22 minutes
Yield: 12 servings

Ingredients:

  • 28 g + 113 g / 2 tbsp + 1/2 cup Mirage margarine
  • 300 g / 1 large white onion, thinly sliced
  • 5 ml / 1 tsp balsamic vinegar
  • 344 g / 2 3/4 cups all-purpose flour
  • 15 g / 1 tbsp baking powder
  • 2.5 g / 1/2 tsp baking soda
  • 6 g / 1 tsp salt
  • 2 g / 1 tsp paprika
  • 1 g / 1/2 tsp ground pepper
  • 1 g / 1 tsp dried thyme
  • 240 ml / 1 cup buttermilk
  • 2 large eggs
  • 250 g / 1 large apple, diced into 1/2 inch pieces

Directions:

  1. In a large skillet, melt 2 tablespoons (28 grams) of Mirage margarine over medium heat. Add onions and stir to coat. Reduce heat to medium-low and cook, stirring occasionally, until golden brown; about 25 minutes. Stir in the balsamic vinegar and set aside.
  2. Preheat oven to 400°F (200°C). Grease a 12 cup muffin tin or line with paper muffin liners.
  3. In a large bowl, sift together the flour, baking powder, baking soda, salt, paprika and pepper. Whisk in the dried thyme.
  4. In a separate bowl, whisk together the buttermilk, melted Mirage margarine and eggs, until smooth.
  5. Add the wet ingredients to the dry and stir until mixture is just-combined (some lumps are fine).
  6. Set aside about 2 tablespoons (26 grams) of the onions. Fold the remaining onions and the apple into the batter.
  7. Divide the batter evenly between the prepared muffin cups (they will be almost full to the top). Divide the reserved onions over the batter to garnish.
  8. Place in the oven and bake; 5 minutes. Reduce heat to 350°F (180°C) and bake until a skewer inserted in the centre emerges clean; 20 to 22 minutes.
  9. Allow muffins to cool in the tin for 5 minutes. Remove and allow to cool completely on a wire rack.

Chef’s Notes:

  • If you do not have buttermilk, place 1 tablespoon (15 millilitres) of white vinegar or lemon juice in a liquid measuring cup. Pour in milk up to the 1 cup (240 millilitres) measure and allow to rest for 5 minutes. Stir before using.

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