Desi Style Savory Whole Wheat Onion Cheddar Muffins

Another one of my original baking experiments that turned out great and ....I can already see the faces light up! I know I've bored you savory food lovers enough with all my cakes and sweet muffins. So, this time I've given you mirch-masala people something to drool about - and, that too, from the oven! Literally killed two birds in one shot here.

To make things better, I've added Indian spices to give these muffins a desi feel without losing out on the wonderful combination of onion and cheddar cheese.

Do you need more reason to try this one? Ok, here's one. Having this bake in your oven makes your home smell like you've made freshly baked bread. Not heard of anyone who loathes this one, eh?



Ingredients
1 Cup Whole wheat flour
3/4 Cup, Red onion, coarsely chopped
1 Cup Cheddar cheese, grated

1/2 Cup Coriander

5-6 Curry leaves, randomly chopped

2 tsp Cumin powder
1 1/2 tsp Red chillie powder
1 tsp Garam masala

1 tsp Baking powder

1/2 tsp Baking soda

1/2 Cup Corn Oil (Or any other oil that you use to cook)
2 tbsp Olive Oil, for seasoning the onions (Or just use the oil that you normally cook with, again)
3/4 Cup Butter milk (I used store bought, slightly salted masala chhaash. Go ahead and make buttermilk from scratch using yogurt at home and use that. Will work fine.)
1 tsp Salt (Add a tad bit more if you are not adding salted buttermilk. Besides, cheese comprises of salt as well. So, watch this one.)

Method
- Preheat oven to 350 F and line muffin tray with baking cups. Smear oil around the edges of the cups so as to avoid sticking when the muffins rise in the oven while baking
- Sift whole wheat flour, salt, baking powder and baking soda into a large bowl
- In a saucepan, heat the 2 tbsp of olive oil (or any other oil that you normally use. Olive oil just makes the onions tastier)
- Add curry leaves and stir fry until they splutter
- Add onions and saute over medium flame until they are translucent
- Toss in the cumin, chillie and garam masala powders and fry until onions are slightly browned and turn off flame
- Now, get back to your bowl of flour and add the grated cheese and coriander to it
- Next, pop in the seasoned onion mixture from the saucepan into the bowl
- Add oil and buttermilk and incorporate
- Using a whisk, mix together all ingredients until well combined. This batter will be thick. Check the salt content and add more, if desired, and stir further
- Spoon batter into prepared muffin tray, almost filling each muffin cup since these don't rise as much
- Bake at 350 F for 30 minutes or until a toothpick inserted into the center of the muffins comes out clean
- Once done, allow to cool for about 15- 20 minutes before serving with a blob of butter. Yum!

Makes 8 pieces.

With a crunchy crust that gives way to a soft, perfectly spiced muffin....these can be the best part of breakfast on any given day!