I really love muffins for breakfast, but sometimes it's fun to switch it up a bit and go with savory muffins instead of sweet ones. These take a little longer than your typical muffin recipe because of the caramelized onions - this step definitely takes some time (probably 25-30 minutes), but it's so worth it for the sweet, soft onions that result. I recommend making a double batch and using the extra onions in another dish (maybe in an omelette). Once the onions are done, they're combined with shredded cheddar and corn muffin batter to make some seriously dynamite muffins. Next time I might also add some minced chives for a pop of green, but overall I was really happy with these morning treats. They'd also be excellent next to a bowl of chili later in the day.
Corn Muffins with Cheddar and Caramelized Onions (adapted from the kitchn)
Makes 2 dozen plus a few extras
1-1/2 large onions, thinly sliced and slowly caramelized
1 cup all purpose flour
3 cups corn flour (such as Bob's Red Mill)
1 T plus 1 tsp baking powder
1 T salt
1 tsp baking soda
4 large eggs
2-1/2 cups buttermilk
10 T unsalted butter, melted
1/4 cup honey
2 cups grated Cheddar cheese
1. Preheat the oven to 375 and line muffin tins with baking papers.
2. Caramelize your onions, low and slow in a nonstick pan. When they're done, let cool and roughly chop. Set aside.
3. Whisk together the flour, corn flour, baking powder, salt, and baking soda.
4. In a large bowl, whisk together the eggs, buttermilk, melted butter, and honey. Whisk in the dry ingredients. Fold in the caramelized onions and cheese.
5. Fill the muffin cups, using about 1/4 cup of batter per muffin. Bake 20-25 minutes, until the tops are browned and a tester comes out clean.