7 tablespoons of sunflower oil
3 medium onions, finely chopped
1 tablespoon of red wine vinegar
2 teaspoons of sugar
280 g of wheat flour
1 tablespoon of baking powder
pinch of salt
freshly ground black pepper
Prepare a baking tray for muffins and fill paper cases. Heat the oven to 200 Celsius degrees.
Pour 2 tablespoons of sunflower oil into the pan and heat.
Add the onion, finely chopped and cook for 3 minutes or until it is soft.
Add red wine vinegar, sugar and fry for about 10 minutes until the onion is golden brown. Mix from time to time so that it does not burn.
Leave to cool and in the meantime prepare the ingredients for the muffins.
Sift flour into a bowl, add baking powder, a pinch of salt and freshly ground black pepper. Mix well with a spoon.
Pour the eggs into the high dish and shake them thoroughly. Add buttermilk and the remaining 5 tablespoons of oil. Mix for a moment with a homogeneous mass.
Pour into the bowl with the dry ingredients and mix thoroughly.
Add 3/4 fried onion and stir again.
Apply with a paper spoon. Up to 3/4 of the height. Sprinkle the remaining onion on top.
Bake for 20 minutes to the golden-brown colour.
After baking leave for 5 minutes to be cooled down. They taste best when hot. Then they quickly disappear from the plate.