Dry hazelnut muffins with cheese and red onion

1. Peel the onions and cut them into thin feathers. Heat the butter in a frying pan and fry the onion until it is soft and lightly browned. Set aside 24 beautiful feathers separately, they will be used to decorate the muffins on top.
2. Mix the dry ingredients together, adding the nuts at the end - you can add the whole nuts or chop them thick; you can also use nuts in small pieces.
3. Separately, in another vessel, mix the wet ingredients: eggs, oil, pumpkin puree and yogurt; beat lightly with a whisk.
4. Add the fried onion to the wet ingredients and mix (save the feathers separately for later use).
5. Cut the cheese into small cubes.
6. Combine wet and dry ingredients and mix briefly and not thoroughly - just to combine the ingredients, do not mix too long.
7. Spread the dough in muffin cups and sprinkle the grated Parmesan cheese and nut flakes on top
8. On top of each muffin, place 2 feathers of fried onion and 1 walnut, sprinkle with dried thyme.
9. Put in a preheated oven and bake for 20 minutes at 200 degrees.
10. After baking, let it cool slightly - you can serve it warm or after it has completely cooled down
11. If you are serving on the next day, you can reheat it before serving. They taste just as good at room temperature.

More details, practical tips and more photos can be found on the blog Z widokiem na stół.
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Author of the recipe and photo: Zuzanna Mann
Blog:  z widokiem na stół