Two Onion Muffins - Recipe

2 tbsp. olive oil
1 lb. (about 3) finely sliced medium onions
3 tbsp. finely sliced green onions1 tsp. dried crushed chilies
4 cups all-purpose flour
2 1/4 cups cornmeal
1 tbsp. baking powder
pinch of salt
2 lightly beaten eggs
1 1/2 cups unsalted butter, melted
1 1/3 cups buttermilk
1 tbsp. chopped fresh thyme leaves

Heat the oil in a medium skillet. Add the onions, and cook over medium heat, stirring until they are soft and caramelized (about 15 minutes). Set aside to cool. Preheat the oven to 350F. In a medium bowl, mix the chilies, flour, cornmeal, baking powder, and salt with a spoon. In a large bowl, beat the eggs, butter, buttermilk, and thyme with an electric mixer on low-med speed until combined. Stir in half the cooked onions as well as all of the green onions (into the wet ingredients). Stir in the flour mixture with a whisk, until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin that has been greased with butter and sprinkled with flour. Top each muffin with a scoop of the remaining onions. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove the muffins from the pan and cool on a wire rack. (Be sure to remove the muffins from the pan no more than 10 minutes after removing the pan from the oven, if you leave them in the pan too long, they will stick to the sides and will not slide out whole).

Makes approximately 12 muffins.