I admit it, I have never known exactly how to relate to savory muffins. When I was growing up, muffins were small cake-like creations, soft and sweet sometime plain, sometime with some kind of dried fruit. But decidedly cake-y. In recent years, a new creature has started to haunt the dinner table, in places normally occupied by soft rolls. These are muffins, that are savory and not sweet. Using herbs or other decidedly un-muffin-y ingredients, like onions and poppy-seed. Aside from the switch required in my head, I must admit, the idea is long overdue. And so, here is my contribution to this ever-growing dinner course - onion poppy-seed muffins. Get past the cake-y idea and I'm sure you'll agree they are truly fabulous.
Here's What You'll Need:for the 'filling'
2 large onions chopped fairly finely
about 1/4 cup butter for sauteeing
salt and pepper
for the muffins:
2 cups AP flour
1/2 tsp. baking powder
1 tsp. mustard powder
1 1/4 cups warm water (or milk)
3 large eggs
1 tsp. salt
Here's What You'll Need to Do:1. First make the filling. Chop the onions and then, on medium-high heat, saute them with the butter until soft. DO NOT BROWN. They will get plenty brown in the oven when you bake the muffins. Place them aside in a bowl to cool.
2. Now make the muffins. Preheat the oven to 375 F (190 C).
3. Mix together all the other ingredients to make a batter the same consistency of pancake batter. Quite runny, but still with a little body.
4. Grease a muffin tin, then place it in the oven for 1 or 2 minutes to preheat the tin. Then fill each muffin about 3/4 full. Place about 1 Tbs. of onion and about 1/2 tsp. of poppy-seed on each muffin. Don't worry if it sinks in. That's actually good since now the topping will become the filling!
5. Bake for about 25 minutes, or until golden brown and your house smells wonderfully oniony.
6. Remove to a cooling rack, but wait about 5 minutes before removing it from the muffin tin. It needs to stabilize first. These are great still warm, or at room temperature. Enjoy!