Mirage Recipe
Prep: 35 mins
Cook: 22 mins
Serves: 12 muffins
It might not be every day that you see apples and onions in your muffins, but these ones are sure to impress. This delicious combination of flavours is satisfying for any season – no matter the month or time of day, these muffins will hit the spot. Beautifully caramelized onions add the perfect amount of moisture to the batter, while herbs keep these muffins oh-so savoury. Once you mix in some apples, then we have muffin perfection.
For more savoury baking inspiration, visit @mirage_margarine on Instagram.
Ingredients
Caramelized Onions
2 tbsp
Mirage Margarine
1 large
white onion, thinly sliced
1 tsp
balsamic vinegar
Apple & Onion Muffins
2 3/4 cups
all-purpose flour
1 tbsp
baking powder
1/2 tsp
baking soda
1 tsp
salt
1 tsp
paprika
1/2 tsp
ground pepper
1 tsp
dried thyme
1 cup
buttermilk
1/2 cup
Mirage Margarine, melted
2 large
eggs
1 large
apple, diced into 1/2" pieces
Directions
Caramelized Onions
In a large skillet, melt 2 tablespoons 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.
Apple & Onion Muffins
Preheat oven to 400°F.
Grease a 12 cup muffin tin or line with paper muffin liners.
In a large bowl, sift together the flour, baking powder, baking soda, salt, paprika and pepper. Whisk in the dried thyme.
In a separate bowl, whisk together the buttermilk, melted Mirage Margarine and eggs, until smooth.
Add the wet ingredients to the dry and stir until mixture is just-combined (some lumps are fine).
Set aside about 2 tablespoons of the onions. Fold the remaining onions and the diced apple into the batter.
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.
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.
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 of white vinegar or lemon juice in a liquid measuring cup. Pour in milk up to the 1 cup measure and allow to rest for 5 minutes. Stir before using.
