These treats bring all the soft texture of muffins, along with savory, rich flavors reminiscent of stuffing.
Prep time: 20 minutes
Cook time: 16 minutes
Yield: 12 hearty muffins
2-3 tablespoons olive oil
3/4 cup onions, 1/4″ dice
3/4 cup chicken or vegetable stock*
1/2 cup milk
1/4 cup olive oil
2 1/2 cups whole wheat flour
1/2 cup wheat bran
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt (optional)*
1 teaspoon crumbled sage
1/2 teaspoon dried thyme
1 1/2 cups coarsely shredded smoked Gouda
Preheat your oven to 400.
Heat the oil in a small skillet over medium heat and saute the onions, stirring, for 10 minutes or until they are golden and translucent, then remove from heat.
While onions are caramelizing, whisk the eggs in a mixing bowl, then whisk in the stock, milk, and olive oil. Set the bowl aside.
In another bowl, whisk the flour, bran, baking powder, baking soda, salt if using, sage, and thyme. Open a cavity in the dry ingredients.
Give the wet ingredients a quick whisk to remix, then pour in to the bowl with the flour mixture. Using a rubber spatula, stir to just mix (lumpy is okay). Gently stir in the caramelized onions and the shredded cheese.
Using two spoons, rubber spatulas, or some combination, evenly distribute the batter between cups in your muffin pan. Slide the tray into the hot oven, and cook for 14 minutes or until firm.
*Check your stock for salt content. If there’s a lot of sodium in there, omit or reduce extra salt.
Photo and Recipe by Tod Dimmick