Onion and mustard seed muffins

April 25, 2011

A Susie Theodorou recipe, these muffins are perfect for brunch or lunch with a green salad. Or mini muffins topped with marinated goats cheese make yummy nibbles for a party.

Makes 10 muffins (or about 30 mini muffins)


2 tablespoons olive oil
1 teaspoon black and white (yellow) mustard seeds
3 large Spanish onions, peeled and sliced into fine wedges
knob of butter
salt and freshly ground black pepper
250g (2 1/4 cups) plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
a pinch of salt
2 tablespoons clear honey
1 large egg, lightly beaten
200ml (3/4 cup) buttermilk


Preheat the oven to 180C.

Heat the oil in a large frying pan, then add the mustard seeds and cook for 30 seconds until the seeds start to pop.

Quickly stir in the onions, then reduce the heat and allow the onions to cook gently for about 25-30 minutes, stirring every now and again until caramelised.  Away from the heat, stir in the butter and season to taste. Set aside the onions to cool.

Put paper muffin cases in 10 holes of a standard-sized muffin tray.

Sift the flour, baking powder, bicarbonate of soda and pinch of salt into a large bowl. Reserve 2 tablespoons of the onions. Stir the remaining onions and honey into the flour mixture, followed by the egg and buttermilk – the batter should still be quite lumpy.

Spoon into the prepared cases (only about two-thirds of the way up). Top with the reserved caramelised onions.

Bake for 20-25 minutes until the muffins are well risen and golden. Cool slightly before serving.


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