Savory Rosemary Caramelized Onion Muffins

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Savory Rosemary Caramelized Onion Muffins {Gluten-Free, Vegetarian} | Wheat-Free Meat-Free

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.

Savory Rosemary Caramelized Onion Muffins

  • 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
  1. 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.
  2. Meanwhile, preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin.
  3. Mix the flours, baking powder, and salt together.
  4. 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.
  5. 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.

I’m sharing these muffins in Slightly Indulgent Tuesday and Hearth and Soul Hop.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. DIANE JACOBS says:

    This recipe looks fabulous! I will get back with you after I try this one; thanks!

  2. There used to be a local Indian restaurant with onion naan. (OK it was not gluten free but that is not the point I’m making.) I’m sure that the onions were raw but they were so sweet after baking that it tasted like raisin bread.

    I might try these muffins with caramelized onions and also with raw onions to see if that trait works here.

    • Interesting, I wonder how much cooking temperature and/or cooking length would effect the onions. (Isn’t naan made in a tandoor? I have no idea what temperature they are usually kept at).

      As far as these muffins go, you can always take the middle ground and just saute the onions for a few minutes before adding them to the batter. Still takes the raw edge off and takes much less time.

  3. These sound amazing. I might have to try the rosemary and caramelized onions mixed into our regular muffin (sweetened less) since we’re not gluten free, and I don’t have all the ingredients you used. I love caramelized onions and rosemary though!

  4. The texture of the bread came out great. light and fluffy on the inside with a nice crust on the outside. I’m with you on the caramelized onions! Good on almost anything!

  5. Wow these muffins are so beautiful and puffy, I cannot wait to try this recipe out! Thanks.

  6. I can’t wait to make these tomorrow morning! What a great combination of flavors! Thanks for sharing these muffins with the Hearth and Sou Hop.

  7. hi! this sounds divine! i can’t get hold of many g.f. flours, but the ready made flour mix i can buy seems to be pretty good. can i just replace the total amount of sorghum flour, potato starch and brown rice flour with the ready made stuff? hope so because i really want to try these!
    thanks :)

    • Hmm, this is where things get tricky. I really can’t say, especially without knowing what the specific flours are. My general advice in these situations is give it a try. Sounds like you’ve had previous success with that technique. I don’t know whether your mix has leavening or not, so do pay attention to that.

  8. I confess I’d have to use cheddar in these as I really don’t like the taste of goat’s cheese, but other than that, they sound incredible! What a wonderful idea to put caramelised onions in them and the rosemary would just make the flavours sing. Thank you so much for sharing this recipe with the Hearth and Soul hop.

  9. What a delicious flavor combination! Thanks for sharing with the Hearth and Soul hop.

  10. Looks amazing- do you know of a good egg substitute for this recipe? I normally use applesauce/oil/baking soda, but that might be too sweet for a savory dish like this. Maybe buttermilk? Thanks!

    • I’d try using a flax meal or psyllium husk “egg.” Mix either one tablespoon of flax meal or psyllium husk with 3 tablespoons hot water. Let sit for a minute or two until it gels, then add to the recipe like you would the egg. I find psyllium tends to gel faster, so keep an eye on it, as it can get too firm.

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