Onions, Garlic & Shallot Muffins

Some more Indian twists !

Shallots, are chinna vengaiyam (for those of you from South India). It's a diminutive member of the onion family and grows in clusters like garlic with a papery skin. To prepare a shallot, cut the ends, remove the papery skin, slit length wise and mince like you would cut up a small onion.

Fry & Cool

• 3 tbsp Olive Oil
• 1/4 finely chopped red onions
• 1-2 shallots minced
• 1 garlic pod - minced
• 1-2 green chilli - finely chopped (optional)

Bowl 1

• 3 cups all purpose flour
• 4 tsp baking powder
• 1 and 1/3 tsp salt

Bowl 2

• 1 cup milk
• 2 large eggs
• 2 tbsp Olive Oil

Toss In for Flavor

• 1 tsp crumbled oregano
• 3 tbsp minced fresh parsley
• 1/2 tsp celery seed (optional)

Topping

• 1 and 1/4 grated cheese (preferably swiss)

 Method

1. Grease muffin tray with non-stick butter spray, preheat to 375 F
2. In a frying pan, over medium heat.. fry and cool the ingredients in the first list above
3. Stir together ingredients of Bowl 1 and set aside
4. Whisk together Bowl 2 ingredients until blended, add the onion mix from the pan.
5. Make a well in the center of the Flour mix in Bowl 1 and stir in Onion-Egg-Oil-Milk mixture until evenly moistened (Do not use electric blender, you'll waste a lot of batter)
6. The batter will be extremely lumpy, you may add very lil extra oil/ milk to make the mixing easier.
7. Add the toss ins to the mix and combine
8. Spoon the batter into the muffin tray, filling up to the brim. Top with cheese
9.  Bake until golden dry and springy to touch... about 20 mins.
10. Let the muffins cool on a wire rack for 5 mins, before serving.
11. Tastes great with Ketchup or Bombay Sandwich Chutney !