Updated Aug 31, 2016Chatelaine
- HEAT a large frying pan over medium. Add 1 tbsp oil, then onions. Cook, stirring occasionally, until caramel coloured, 12 to 15 min. Let cool, then coarsely chop.
- PREHEAT oven to 375F. Line a 12-cup muffin pan with paper liners. Stir flour with baking powder, pear, ¾ cup cheese and salt in a medium bowl.
- WHISK eggs with buttermilk, remaining ½ cup oil and onions in a large bowl. Stir in flour mixture just until combined. Divide batter among muffin cups. Sprinkle with remaining ¼ cup cheese.
- BAKE in centre of oven until a skewer inserted into the centre of a muffin comes out clean, about 20 min. Serve warm or at room temperature. Muffins will keep well in freezer up to 1 month.
NutritionCalories 237, Protein 7 g, Carbohydrates 21 g, Fat 14 g, Fibre 1 g, Sodium 250 mg.
Baking School: How to make quick breads