Cheesy Muffins

Ingredients:

10 green onions, roots and ends trimmed
Olive oil for coating onions
Salt to taste
1 C. whole milk
1/2 C. buttermilk
1 large egg
1 3/4 C. all-purpose flour
1 C. yellow cornmeal
1/4 C. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt (optional)
1/2 C. unsalted butter
1 1/2 C. shredded good-quality Cheddar cheese

Directions:

Preheat oven to 400 degrees. Rub a baking sheet with oil. Lightly coat the onions with olive oil, place them on the baking sheet, and season with salt. Roast for 5 to 8 minutes, until lightly browned.
Chop into small dice. Decrease oven temperature to 375 degrees.
Grease the cups of the muffin tins with butter; you can use either regular size or mini muffin tins. In a small bowl, whisk together the milk, buttermilk, and egg. In a separate bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on high speed until smooth. Continuing to beat on low speed, add the flour mixture alternating with the milk mixture until smooth. Add the cheese and green onions. Mix just to blend. Use a small ice-cream scoop, or measure 2 Tbs. of batter into each C. of the regular muffin tins or about 1 Tbs. of batter into the mini. Bake on the center rack of the oven for about 20 minutes for the regular size, 15 minutes for the mini, until the tops are golden and a toothpick inserted into the center comes out clean. Let cool on a rack for 5 minutes before serving warm.

Left over muffins can be refrigerated for up to 2 days or frozen for up to 2 weeks.

Makes about 18 regular muffins.

Thanks to Michelle!