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:
- 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.
- Preheat oven to 400°F (200°C). 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 (26 grams) of the onions. Fold the remaining onions and the 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.
- 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.
Chef’s Notes:
