Shelly's Recipe

CORN & ONION BUTTERMILK MUFFINS

Category: Muffins

1 tsp butter or oil
1/2 cup chopped onion
1 cup buttermilk
1/2 tsp baking soda
1 cup stone-ground whole-grain cornmeal
1 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp sea salt
1 large egg
1 tbsp canola oil or vegetable oil
1/2 cup unsweetened applesauce

Preheat oven to 400. Grease 12-cup muffin pan or line with paper muffin liners. (I used non-stick cooking spray.) Melt butter in 8 inch skillet and add onion. Cook over medium-low heat till onions are transparent, about 4-5 minutes; remove from heat and cool slightly.

Dissolve baking soda in buttermilk; set aside.

Combine dry ingredients in large bowl, mixing well. In smaller bowl, whisk egg, oil and applesauce till well combined. Add buttermilk mixture, whisking again till well combined. Stir in onions and dry ingredients with spatula, and only mix till barely combined, leaving lumps, if any.

Spoon batter into prepared muffin cups, using about 1/4 cup batter for each. Bake 15-20 minutes, or until a toothpick inserted into a muffin comes out with just a few crumbs.