Cheese Muffins

by Emily M.
from Virtuous Daughters, October 2005~Volume 5, Number 7

• ​2 T. finely chopped onions, lightly sautéed
• 2 T. oil or butter, use oil the onions were cooked in
• 1 egg
• 1 1/4 c. buttermilk
• 1/2 c. packed shredded sharp cheddar cheese
• 3/4 tsp. dill, crushed
• 2 c. rolled oats
• 1/2 c. whole wheat flour
• 1/2 tsp. salt, heaping
• 1/2 tsp. baking soda
• 2 tsp. baking powder

 
Saute onions and allow to cool before adding to batter. Beat the egg, oil, and onion together. Stir in buttermilk, cheese, and dill. Blend the oats in the blender to make a floury meal. Sift dry ingredients into mixture, then add oats. Stir just enough to mix. Spoon mixture into muffin tins and bake about 15 minutes. The muffins should be a pale, creamy color on top, and golden brown on the bottom when done. Bake at 375.

If you do not have buttermilk, add 1 T. vinegar to every cup of milk. Then let set for 5 minutes before adding to batter.