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| Apricot & Chicken Muffins (Photo credit: milky.way) |
Because of shallot's delicate shape and color, it has a reputation for elegance. This diminutive member of the onion family grows in clusters of cloves like garlic and has a papery reddish or bronze skin. The white flesh lightly streaked with purple has a subdued onion flavor and cooks more quickly than the flesh of larger onions. To prepare a shallot, cut off both ends, then peel off the papery skin. Cut the bulb in half lengthwise and mince.
Onion and Shallot Muffins recipe offers the whole taste of onion and shallot in one muffin recipe. It will not only give you the scent of onion but the taste of onion as well. What are you waiting? If you haven't tasted of this, its your chance to love onions in your food.
ONION AND SHALLOT MUFFINS
You will need:
5 tablespoons (3 fl oz/80 ml) olive oil
1/4 cup (1 1/2 oz/45 g) finely chopped red onion
1 medium to large shallot, minced
3 cups (15 oz/470 g) all-purpose (plain) flour
1 1/3 cups (5 1/2 oz/170 g) grated Jarlsberg or Swiss cheese
3 tablespoons minced fresh flat-leaf (Italian) parsley
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon crumbled dried oregano or marjoram
1/2 teaspoon celery seed
2 large eggs
1 cup (8 fl oz/250 ml) milk
Here's how:
Preheat the oven to 375 degrees F. Grease 11 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cup one-third full with water to prevent warping.
In a frying pan over medium heat, heat 3 tablespoons of the oil. Add the onion and shallot; saute' until translucent, 2-3 minutes. Remove from the heat and let cool.
In a bowl, stir together the flour, 1 cup (4 oz/125 g) of the cheese, and the parsley, baking powder, salt, oregano, and celery seed.
In another bowl, whisk together the eggs, remaining 2 tablespoons oil, and milk until blended. Add the cooled onions, along with any oil left in the pan. Make a well in the center of the dry ingredients and stir in the onion mixture just until evenly moistened. The batter will be slightly lumpy.
Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some of the remaining 1/3 cup (1 1/2 oz/45 g) cheese.
Bake until golden, dry and springy to the touch, 25-30 minutes. A toothpick inserted into the center of the muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature.
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