12 muffin cups
2 tablespoons butter
2 tablespoons olive oil
1 small onion, chopped fine (about 1/2 cup)
2 teaspoons fresh thyme foliage or 1/4 teaspoon dried thyme
1 teaspoon fresh rosemary foliage or 1/4 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
1 cup whole wheat pastry flour
1 cup unbleached white flour
3 teaspoons baking powder
1 egg
1 cup buttermilk or any milk
Preheat oven to 400 degrees and fill muffin pan with muffin cups. Heat butter and oil in a sauce over medium high heat. When butter melts, add onion, herbs, 1/4 teaspoon salt and pepper. Cook, stirring often, until onion is soft (about 5 minutes), remove from heat. Sift together flours, baking powder and remaining salt. In a mixing bowl, beat the egg with a fork until blended. Add milk and onion mixture and stir together. Stir in dry ingredients, mixing quickly until all is barely moistened. Spoon into muffin cups and bake for 20-25 minutes. Cool on a rack for 5 minutes before serving. Serve warm.
Makes 12 muffins.