Sweet and Sneaky Ways to Eat Your Veggies: Onions

aka “Sweet Machine Malfunctions”

 

A year ago, my friend and I stood glaring at the SPR machine. (Surface Plasmon Resonance, in case you were wondering.) In theory, we could twiddle a few knobs and punch a few buttons to calibrate the monster. In actuality, it hiccuped and laughed in our faces.

 

So we ignored it to talk about food.  

 

 

My friend, an avid crêpe-maker, challenged me to come up with desserts based on savory dinner dishes. He named spaghetti, pizza, and—gulp—onions.

 

I hated onions. They left a permanent B.O. taste in my mouth for hours after eating just one tiny sliver. I avoided them at all costs, on pain of (taste bud) death.

 

 

Until I discovered caramelization. If I neglected the stinkers for long enough in the pan, they turned soft and golden brown and… Sweet! Almost sweet enough for dessert.

 

So thanks to the SPR (and my crêpe-flipping friend), I give you the next sweet and sneaky way to eat your veggies: caramelized onion breakfast muffins!

 

 

Caramelized Onion Breakfast Muffins

modified from CL’s Whole Wheat Apricot Muffins

makes 12

These muffins are so moist! The onions do give the muffins a slightly savory flavor, so if you prefer sweeter muffins, try 1½ cups of shredded carrots or zucchini instead.

2 large yellow onions, thinly sliced

1 c. whole-wheat flour

½ c. all-purpose flour

½ c. packed light brown sugar

1 tsp baking soda

¼ tsp salt

¼ tsp ground cinnamon

⅛ tsp ground nutmeg

2 tbsp butter or margarine, melted and cooled

1 c. milk

½ tsp vanilla extract

1 egg (or 1½ tsp Ener-G + 2 tbsp water)

1. Coat a large pan with nonstick cooking spray, and cook the onions over high heat, stirring constantly, for 4-6 min or until translucent. Turn the heat down to medium-low and continue to cook the onions for 15-20 min, stirring occasionally, until golden brown. Set aside.
2. Preheat the oven to 375°, and lightly coat 12 muffin cups with nonstick cooking spray.
3. In a large bowl, whisk together the whole-wheat flour and next 6 ingredients (through nutmeg). In a medium bowl, whisk together the remaining ingredients (butter through egg). Make a well in the center of the dry ingredients, and pour in the wet, stirring just until incorporated. Fold in the caramelized onions.
4. Divide the batter evenly between the prepared muffin cups, and bake at 375° for 15-18 min or until the tops begin to turn golden brown. Cool in the pan for 5 min before turning out onto a wire rack to cool completely.

 

Other Sweet and Sneaky Veggie Treats:

carrot cake oatmeal

pumpkin custards

fudgy beet brownies

 

 

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