onion cake muffins

In early September is time for the grape harvest and during grape harvest you can buy delicious Federweißer (young wine) again for a short time. Initially, this is still very sweet but the longer it is left in the refrigerator, the higher the alcohol content and the lower the sweetness gets . Now you only need something hearty to eat beside the Federweißer … What fits best? Of course onion cake with tasty fried bacon . But that would be no recipe of me if I did not change anything to make it even better. That’s why I don’t make a big onion cake but lots of onion muffins, which you can also easy take to work the next day without damage.

Zwiebelkuchen-onion-cake-muffins-recipe

First dissolve the yeast with a pinch of sugar in milk and let it rest for 10 minutes. Thereafter, knead all remaining ingredients (flour, oil and salt) together in a food processor with the yeast mixture and allow to prove for 30 minutes in a warm place. Peel, halve and slice the onions. Melt the butter together with the diced bacon in a frying pan until the bacon is lightly browned. Add the onion and cook all over medium heat about 10 minutes. Remove the pan from the oven, allow to cool slightly and season with salt and pepper. To make the mass ready, stir the eggs, the sour cream and cumin with the onions and set aside. Divide the dough into 10 equal pieces. Roll the dough pieces and coat the pans of a muffin plate with them. Divide the onion mass on the trays and bake at 325°F for 30 minutes on the middle rack. Remove the muffin tin from the oven and let it cool down a bit. Carefully remove the muffins from the tin and serve them with “Federweißer” or a good white wine.

 

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onion cake muffins

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 servings

Ingredients

DOUGH:

  • 9 oz flour
  • 7 fl.oz milk
  • 0,5 oz yeast
  • 4 tbsp sunflower oil
  • 1/2 tbsp salt
  • 1 pinch sugar

FILLING:

  • 17,5 oz onions
  • 3,5 oz bacon
  • 2 tbsp butter
  • 2 eggs
  • 2 tbsp sour cream
  • 1 tsp salt
  • 2 tsp caraway seeds
  • 1/2 tsp pepper

Instructions

  1. First dissolve the yeast with a pinch of sugar in milk and let it rest for 10 minutes.
  2. Thereafter, knead all remaining ingredients (flour, oil and salt) together in a food processor with the yeast mixture and allow to prove for 30 minutes in a warm place.
  3. Peel, halve and slice the onions.
  4. Melt the butter together with the diced bacon in a frying pan until the bacon is lightly browned.
  5. Add the onion and cook all over medium heat about 10 minutes.
  6. Remove the pan from the oven, allow to cool slightly and season with salt and pepper.
  7. To make the mass ready, stir the eggs, the sour cream and cumin with the onions and set aside.
  8. Divide the dough into 10 equal pieces.
  9. Roll the dough pieces and coat the pans of a muffin plate with them.
  10. Divide the onion mass on the trays and bake at 325°F for 30 minutes on the middle rack.
  11. Remove the muffin tin from the oven and let it cool down a bit.

  12. Carefully remove the muffins from the tin and serve them with “Federweißer” or a good white wine.

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