Another savory muffin with deep, full flavor — and the special sweetness of carmelized onion.
12 muffins; 18 mgs. of sodium per muffin
Ingredients:
- 1 medium onion, chopped
- 2 tsps. caraway seeds
- 2 tbsps. vegetable oil
- 1/4 cup molasses
- 1 egg
- 1 cup milk
- 1/2 cup whole wheat flour
- 1 1/2 cups all- purpose flour
- 3 tsps. low-sodium baking powder
Directions: Preheat the oven to 375 degrees. Heat the oil in a skillet, add the onions and caraway seeds and cook, stirring, until the onions turn golden brown. Remove from the heat and allow to cool. Stir together the milk, molasses and egg. Then add the onion-caraway seed mixture and stir to combine.
Sift together the flours and low-sodium baking powder in a mixing bowl. Add the liquid ingredients and stir just until the dry ingredients are moistened. Spoon the batter into cups of a lightly greased muffin tin so that they fill to just below the rims. Bake on the middle rack of the oven until the center of a muffin springs back when touched lightly with a fingertip, about 20 minutes.