Name: Caramelised onions and polenta muffins
Cook time: 20 min
Total time: 20 min
Ingredients: 2 tablespoon olive oil; 3 medium_piece (450g) onions, sliced; 1 teaspoon cumin seeds; 1 teaspoon dried crushed chillies; 2 tablespoon white vinegar; 2 tablespoon caster sugar; 3 cup (450g) self-raising flour; 2 cup (340g) polenta; 2 eggs, lightly beaten; 185 gram butter, melted; 1 1/3 cup (330ml) milk; 1/4 cup fresh parsley, chopped; 1 tablespoon fresh thyme, chopped

Ingredients

2 tablespoon olive oil

3 medium_piece (450g) onions, sliced

1 teaspoon cumin seeds

1 teaspoon dried crushed chillies

2 tablespoon white vinegar

2 tablespoon caster sugar

3 cup (450g) self-raising flour

2 cup (340g) polenta

2 eggs, lightly beaten

185 gram butter, melted

1 1/3 cup (330ml) milk

1/4 cup fresh parsley, chopped

1 tablespoon fresh thyme, chopped

Method

1.Preheat oven 200°C (180°C fan forced).

2.Grease 12 hole (⅓ cup/80ml capacity) muffin pan.

3.Heat oil in pan, add onions, seeds and chillies, cook, stirring, until onions are soft. Add vinegar and sugar, cook, stirring occasionally, about 20 minutes or until onions are golden brown, cool. Reserve ¼ cup onion mixture.

4.Sift flour into large bowl, stir in onion mixture with remaining ingredients.

5.Spoon mixture into prepared pan. Bake in moderately hot oven 20 minutes. Serve muffins topped with reserved onion mixture.

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