I thought I’d play around with the basic quick bread recipe and make something savory instead of sweet. It’s no secret that caramelized onions are a favorite of mine. I paired them with some goat cheese and fresh rosemary — not a new combination but one I particularly enjoy.
- 3/4 cup sorghum flour
- 1/4 cup brown rice flour
- 1/2 cup almond meal
- 1/2 cup potato starch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup olive oil plus more for greasing pans
- 1 heaping tablespoon fresh rosemary, chopped
- 1 large or 2 small onions, thinly sliced
- 2 ounces goat cheese, crumbled
- Heat a medium skillet over medium heat. Add 1-2 teaspoons of olive oil. Once the oil is hot, add the onions. Saute for a few minutes, until onions are translucent, then reduce heat to medium-low. Cook, stirring occasionally for 45 minutes to 1 hour, until onions are tan to dark brown.
- Meanwhile, preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin.
- Mix the flours, baking powder, and salt together.
- Beat the egg, milk, and oil together in a large bowl. Add the flour mixture and stir until just combined. Add in the rosemary, caramelized onions, and crumbled goat cheese. Stir to combine, then spoon into greased muffin tin. Bake for around 25 minutes, until a toothpick inserted in a muffin comes out clean.
- Remove and allow to cool slightly before serving.
(Makes 12 muffins)
I didn’t use sugar as Mike and I are taking a sugar break for a couple weeks. Sugar does however contribute to a “tender crumb” in baked goods as well as some browning. You could add maybe a tablespoon of sugar to help with those qualities, while still baking a savory muffin.