Did you know a single medium-sized onion counts as two serves of veggies?
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The humble onion is more than meets the eye.
Adding extra sizzle and more deliciousness to any dish, onions also bring with them some surprising health benefits - including vitamin C, gut-loving fructans, and brain boosting vitamins - that will help keep the family fighting fit.
Australian Onions has plenty of recipes that are perfect for the cooling weather including onion, corn and zucchini muffins created by Lisa Holmen.
Onion, corn and zucchini muffins are hearty, veg-filled muffins perfect for weekend baking.
Onion, corn and zucchini muffins
Yields: 12 servings
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
2 medium zucchinis
1 brown onion, diced, plus extra to garnish
1/3 cup corn
1 cup tasty cheese
1/2 cup milk
1/4 cup Greek yoghurt
2 eggs, lightly beaten
2 cups plain flour
3 tbsp baking powder
Pinch of paprika
Salt and pepper to season
Method
Preheat the oven to 180C. Grease a 12-hole muffin tray.
Grate the zucchini and place in a large colander. Use your hands or a dry cloth to squeeze as much water out of the zucchini as possible. Too much water will result in stodgy muffins.
Transfer zucchini to a large bowl and add the onion, corn, cheese, milk, yoghurt and eggs. Stir to combine.
Gradually add the rest of the dry ingredients to the wet mix and gently fold all the ingredients together.
Fill the muffin tray to 3/4 full then add a small onion wedge on top of each muffin and press to indent slightly into the batter.
Bake for 25 - 30 minutes until lightly golden and cooked through.
Therese Murray
Wordsmith. Senior journalist. Editor. I have a proven track record in helping people and communities solve their problems. My career is all about telling stories.
Wordsmith. Senior journalist. Editor. I have a proven track record in helping people and communities solve their problems. My career is all about telling stories.
