Asiago oat bran muffins

A couple of months ago, I blogged about oat bran muffins that I made from a recipe on a blog called domestic affair. I liked them a lot, and have made them several times since.

But it occurred to me that it might be interesting to try a savoury version. My friend Jeff, one of my walking partners, suggested that Asiago cheese would be a good addition.

I was shopping yesterday and happened to find grated Asiago, so I decided to adapt the recipe, replacing cinnamon with thyme, and adding finely chopped onion and sundried tomato instead of apples and raisins. I reduced the amount of maple syrup just a touch, and the result was both sweet and savoury – flavourful, but not overpowering. It may just be my new favourite muffin recipe.

Asiago Oat Bran Muffins (adapted from Domestic Affair’s Apple Oat Bran Muffins)

1/2 small onion, finely chopped

3 to 4 sundried tomatoes

2 cups oat bran

1 tbsp. baking powder

generous 1/4 tsp. thyme

a pinch of sea salt

1/2 cup yogourt

1/4 cup apple sauce

just under 1/2 cup maple syrup, plus canola or safflower oil to equal 3/4 cups liquid

1/2 cup shredded Asiago cheese

1. Chop onion. Soak sundried tomatoes in boiling water 2 minutes, then chop finely.

2. In large bowl, mix oat bran, baking powder, thyme and sea salt. Add yogourt, apple sauce, oil and maple syrup, and combine until mixed together and oat bran is absorbed.

3. Add onion, sundried tomatoes, and scant half-cup Asiago cheese, and mix in.

4. Spoon batter into muffin trays lined with paper muffin cups. Sprinkle each muffin with a few additional strands of cheese, if desired.

5. Bake in preheated 400 degree oven about 16 minutes, until toothpick inserted in muffin comes out clean.