Monday, January 27, 2014

Savory Onion Muffins

Who said muffins have to be sweet?

These are moist and extra soft and perfect to complete any meal or soup!
You can use any herb of your choice to change the flavor to compliment your meal and you could also use green onions from your garden.

Savory Onion Muffins
2 cups plain flour
2 T sugar
1 T baking powder
1/2 t salt
1/2 t garlic powder
1 egg
1/4 cup oil
1 1/4 cup milk*
 1 medium onion chopped
1/4 cup chopped parsley or 1 1/2 T dried
1T butter or margarine
Preheat oven to 400.
Saute onion until soft, toss in parsley and set aside to cool.
Mix dry ingredients.
Make a well in the center and add oil, egg, and milk.
Stir until flour is moistened.
Fold in onion-parsley mix.
Divide into 12 muffin cups.
Bake at 400 for 15 minutes.
*You could use water instead of milk or half water and half milk to keep this more frugal. 
Psa 104:14  He causeth the grass to grow for the cattle, and herb for the service of man: that he may bring forth food out of the earth;


Sarah said...

Mmm, these look super yummy & I often forget to start french bread for soup so this is a quick solution. Thanks for sharing! :)

Donna said...

Thank you Sarah!
These were my quick solution for forgetting to start the yeast bread too :)