Laurel of Leaves

getting back to my roots: my journey in true health and natural living

Real Food Recipes, Snacks & Sides

Savory Onion & Apple Muffins

I have been itching to try some savory muffins for a while now. It’s actually kind of amazing, what with my muffin fetish and all, that I haven’t delved into these already!

Savory Onion & Apple Muffins

But I have been collecting recipes, and when our host at Lake Tekapo Luxury Lodge suggested I make some muffins (or something, but of course I went for muffins!) for lunch, I jumped on the chance to try a new concoction. I had just cleaned the kitchen floor, so I cooked with care!

Arguably the most famous (and definitely the most photographed) church in New Zealand, the Church of the Good Shepherd, sits right on the edge of Lake Tekapo. So I thought it would be entirely appropriate to showcase these Savory Onion & Apple Muffins next to a great little replica of the church at the lodge.

Muffins by Church of the Good Shepherd Replica

Clever, right? ;)

At any rate, if you’re looking for a very hearty, substantial side to a bowl of soup at lunch, or even just a cup of tea, check out these Savory Onion & Apple Muffins.

Savory Onion & Apple Muffins

Ingredients:

2 c. flour (I used 1 c. buckwheat flour & 1 c. wholemeal flour. Try spelt or brown rice flour for some variations)
1 tsp. baking powder
1 c. grated cheese
pinch of stevia
1 tsp. sea salt
pinch chili powder
2 small onions
2-3 Tbsp. butter
1 apple, grated
2 tsp. fresh thyme, finely chopped
1 egg
1 1/4 c. rice or almond milk

Directions:

Chop onions finely. Heat butter in a small frying pan and cook onion until golden brown. Add grated apple and thyme and cook until apple has browned slightly. Cool.

Cooking Onions & Apple

Measure first 5 dry ingredients in a large bowl and toss well to combine.

In a separate bowl, beat egg and milk until well combined. Add onion and apple mixture and add to dry ingredients. Fold together until flour is barely dampened.

Pour into 12 muffin tins and bake at 375 F for 12 minutes or until golden brown.

Savory Onion & Apple Muffins

I made 8 super big muffins instead of 12 regular sized ones and had to increase baking time to around 20 minutes.

Since these can be eaten warm or cold they’re just as perfect for a packed lunch or a picnic as they are with a cup of tea when company comes over.

Onion & Apple Muffins with Tea

Do you have a favorite savory muffin recipe? Link to it in the comments section below!

This post is linked to Muffin Monday, Monday Mania, Homestead Barnhop, Slightly Indulgent Tuesday, Real Food Wednesday, Pennywise Platter

  1. Erica

    July 11, 2011 at 3:57 pm

    Drool! Ok, sorry…I know it’s not very lady like but I had too! I must try these, Lori…YUM! Thanks so much for sharing :)

  2. Kathryn

    July 11, 2011 at 8:53 pm

    These sound like no other mmuffin recipe I’ve ever tried. Looking forward to whipping them up sometime soon. Look and sound so good! Thanks so much for linking your recipe up at Muffin Monday! Have a great week and hope to see you again soon!

  3. Alicia@ eco friendly homemaking

    July 11, 2011 at 9:27 pm

    Oh now these look really good!! What a great muffin to have at a brunch!

  4. Simply Life

    July 12, 2011 at 5:21 pm

    oh my! these muffins look PERFECT!

  5. Nicole Feliciano

    July 15, 2011 at 9:35 pm

    I found you from the Muffin Monday Linky. I was lured into your recipe because the title–it’s a little unusual. I love to try these some time. I’d love for you to share this buzzy recipe over at Momtrends Friday Food Linky:

    http://www.momtrends.com/2011/07/tips-for-the-perfect-burger/

    Hope you can stop by!

Comments are closed.