Budget Savory Oat, Carrot and Cheese Muffins with Golden Onion

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F and lightly grease a 6-cup muffin pan with 1 tablespoon of the vegetable oil.

2. 2

   In a skillet over medium heat, warm the remaining 2 tablespoons of vegetable oil. Add the chopped onion and cook for 6 to 8 minutes, stirring, until golden and soft. Let it cool for 5 minutes.

3. 3

   In a large bowl, mix the rolled oats, all-purpose flour, baking powder, salt, black pepper, and dried oregano.

4. 4

   In another bowl, whisk the eggs with the milk until well combined.

5. 5

   Add the grated carrot, golden onion, and 70 g (about 2 1/3 oz) of the grated cheese to the dry ingredients. Mix to distribute evenly.

6. 6

   Pour the egg and milk mixture over the dry ingredients and add any oil left from the onion. Mix just until you have a thick, moist batter, without overmixing.

7. 7

   Divide the batter into the muffin pan and top with the remaining 20 g (about 2/3 oz) grated cheese.

8. 8

   Bake at 200 °C / 400 °F for 22 to 25 minutes, or until the muffins are puffed, golden, and firm to the touch.

9. 9

   Let them rest for 5 minutes out of the oven before unmolding. Serve warm or at room temperature.