| Onion and mustard seed muffins |
 For lunch, we had onion and mustard seed muffins with left over vegetable soup. The muffins were excellent, but stuck to the paper cups unmercifully. Next time I will probably make them in very well buttered and floured tins instead: scraping the bottom third of the muffin off the paper with your teeth is fine for a lunch eaten at home during a brief thesis-break, but is probably not a sight for polite company.
Adapted from a recipe in Coffee and Bites by Susie Theodorou.
| 2 tablespoons olive oil |
| 2 teaspoons mustard seeds |
| 3 large spanish onions, peeled, halved and finely sliced |
| knob of butter |
| sea salt and freshly ground black pepper |
| 200 g plain flour |
| 50 g wholemeal flour |
| 2 teaspoons baking powder |
| 1/2 teaspoon bicarbonate of soda |
| pinch of salt |
| 2 tablespoons clear honey |
| 1 large egg, lightly beaten |
| 200 ml buttermilk |
Preheat the oven to 180C, and butter and flour a 12-cup muffin tin.
Heat the oil in a large pan, then add the mustard seeds and cook for a minute until they start to pop. Reduce the heat, add the onions and stir through. Let them cook gently for about half an hour, stirring occasionally, until they are soft and sweet. Stir in the butter, season to taste with salt and pepper, and set aside to cool slightly.
Sift together the flours, baking powder, baking soda and salt in a large bowl. Set aside a couple of tablespoons of the onions, then add the rest of the onions to the flour and mix through. Now add the honey, egg and buttermilk, and stir in. The mixture will still be quite lumpy, that's fine.
Spoon the mixture into the muffin tins, filling each cup about two thirds full. Arrange the reserved onions on top. Bake for 20-25 minutes, until the muffins have risen and are golden on top, and a skewer inserted comes out clean. Cool slightly before serving.
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28 December 2004
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