Macrobiotic and Low Allergen Spring Onion Muffins

Ingredients

• 200 grams Onion
• 1 Olive oil
• 120 grams Cake flour
• 1 and 1/2 teaspoon Baking powder (aluminum-free)
• 1/2 tsp Salt
• 110 ml Soy milk
• 50 ml Olive oil
• 1 and 1/2 tablespoon Maple syrup
• 1/2 tsp Soy sauce
• 1 tsp Miso

Instructions

1. Mince the onion, heat olive oil in a frying pan, then saute the onion until golden brown.
2. Sift the A ingredients into a bowl.
3. In a separate bowl, thoroughly combine the B ingredients until the mixture begins to froth.
4. Lightly coat the muffin tins with oil.
5. Add the B ingredients to the A ingredients, gently fold in the onions, then pour into the muffin tin.
6. Bake for 18-20 minutes at 180C.