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.
Cook Time: 22 minutes
Yield: 12 servings
- 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
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.
9. Allow muffins to cool in the tin for 5 minutes. Remove and allow to cool completely on a wire rack.
- 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.