Macrobiotic and Low Allergen ☆ Spring Onion Muffins

Name: Macrobiotic and Low Allergen ☆ Spring Onion Muffins
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Onion; 1 Olive oil; 120 grams Cake flour; 1 and 1/2 teaspoon Baking powder (aluminum-free); 1/2 tsp Salt; 110 ml Soy milk; 50 ml Olive oil; 1 and 1/2 tablespoon Maple syrup; 1/2 tsp Soy sauce; 1 tsp Miso

cookpad.japan @cookpad_jp

I liked the taste of onion cookies, so I tried putting onions in my muffins.

The onions should be slowly sautéed until golden brown. Recipe by Macrobi chef

I liked the taste of onion cookies, so I tried putting onions in my muffins.

The onions should be slowly sautéed until golden brown. Recipe by Macrobi chef

cookpad.japan @cookpad_jp

I liked the taste of onion cookies, so I tried putting onions in my muffins.

The onions should be slowly sautéed until golden brown. Recipe by Macrobi chef

I liked the taste of onion cookies, so I tried putting onions in my muffins.

The onions should be slowly sautéed until golden brown. Recipe by Macrobi chef

Saved

Ingredients

4 servings

200 gramsOnion
1Olive oil
A
120 gramsCake flour
1and 1/2 teaspoon Baking powder (aluminum-free)
1/2 tspSalt
B
110 mlSoy milk
50 mlOlive oil
1and 1/2 tablespoon Maple syrup
1/2 tspSoy sauce
1 tspMiso

Saved

Steps

1

Mince the onion, heat olive oil in a frying pan, then sauté the onion until golden brown.
2

Sift the A ingredients into a bowl.
3

In a separate bowl, thoroughly combine the B ingredients until the mixture begins to froth.
4

Lightly coat the muffin tins with oil.
5

Add the B ingredients to the A ingredients, gently fold in the onions, then pour into the muffin tin.
6

Bake for 18-20 minutes at 180℃.