Cherry Tomato, Red Onion and Curry Muffins

1. Thinly slice the onions. In a sauté pan over medium heat, heat 2 tablespoons of olive oil. Add onions and dried thyme and sauté for about 10 minutes, stirring occasionally. Set aside.

2. While the onions are cooking, halve the cherry tomatoes.

3. Preheat oven to 400°F. In a medium bowl, stir together flour, cornstarch and baking powder. Set aside.

4. In a large bowl, stir together the egg, milk and the rest of the olive oil. Add curry powder, Tabasco (or sriracha), tomatoes, onions and grated cheese. Season with salt and pepper.

5. Add the dry ingredients to the wet ingredients and stir briefly. Lumps will (and should) remain.

6. Pour batter into a greased muffin pan (recipe yields about 10). Bake for 20-25 minutes. Remove from oven and let cool for a few minutes before removing from pans. Serve warm or at room temperature.

My tips:

– You can adjust the amount of curry powder to your taste. 2 teaspoons will give you a subtle yet recognizable taste.
– Be careful when removing them from the muffin pan. The “flan” consistency makes these extremely fragile.

Source: adapted from Marmiton.