Fig, Onion and Honey Muffins

Fig, Onion + Honey Muffins // Feast + West

Fig, Onion and Honey Muffins

Susannah Brinkley Henry

These savory-sweet muffins are delicious with roast chicken or other dinner entrees, or for a different take on breakfast muffins, served with goat cheese and more honey!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings muffins

Calories 153kcal

Author Susannah Brinkley Henry

Ingredients

2 ounces unsalted butter
½ cup yellow onion finely chopped
½ cup dried figs chopped
8 fresh sage leaves shredded
1¼ cups all purpose flour
½ cup whole wheat flour
3 teaspoons baking powder
½ teaspoon salt
1 large egg
1-2 tablespoons honey
2 cups whole milk

Instructions

Preheat oven to 400°F (200°C). Grease 12 muffin cups. Foil or paper muffin liners can be used.
Melt butter in a small skillet over medium heat. Add the onion and simmer for 5-10 minutes, stirring until tender but not brown. Remove from heat and cool. Add the figs and sage.
Sift all purpose flour, baking powder and salt into a large mixing bowl. Blend in the wholewheat flour.
In a small bowl, whisk the egg and mix in the milk. Add the onion-fig-sage mixture.
Make a well in the center of the flour mixture. Pour the egg mixture into the well, and gently incorporate the dry ingredients with a rubber spatula until the mixture is all moistened.
Spoon the batter into the muffin cups. Bake 20-25 minutes until peaks are starting to brown.
Cool in pan before turning onto a wire rack.

Nutrition

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