Onion and Shallot Muffins

By jjadin

Ingredients

• 5 tbsp olive oil
• 1/4 cup finely chopped red onion
• 1 medium to large shallot, minced
• 3 cups all purpose flour
• 1 1/3 cups grated Jarlsberg or Swiss cheese (I used cheddar)
• 3 tbsp minced flat-leaf (Italian) parsley
• 4 tsp. baking powder
• 1 1/2 tsp salt
• 1 tsp dried oregano or marjoram
• 1/2 tsp celery seed
• 2 large eggs
• 1 cup milk

Details

Servings 11

Preparation

Step 1

1. Preheat oven to 375. Grease muffin cups with butter. In a frying pan over medium heat, heat 3 tablespoons of the oil. Add the onion and shallot and sauté until translucent, 2-3 minutes. Remove from the heat and let cool.

2.In a bowl, stir together the flour, 1 cup of the cheese, and the parsley, baking powder, salt, oregano and celery seed.

3. In another bowl, whisk together the eggs, remaining 2 tablespoons of oil, and milk until blended. Add the cooled onions, along with any oil left in the pan.

4. Make a well in the center of the dry ingredients and stir in the liquid mixture until just evenly moistened. The batter will be slightly lumpy. Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some of the remaining cheese. Bake until golden, dry and springy to the touch, about 25-30 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the muffin pan to a wire rack and let cool for about 5 minutes. Unmold the muffins. Serve warm or at room temperature.