洋葱火腿满分 （Onion & Ham Muffin)

朋友吃着这个满分时说：这个好吃，用什么食谱？
我：做满分，我只有一个食谱走天下，甜的咸的，就这个食谱。
朋友：recipe写来一下。哦！不用了，我去你的blog找。
我：哦。。。我好像没有放上去。
朋友：（白眼）
哈哈。。。这个经常在做的东西，每次做了就这样吃了，没想过好好记录。
后来想想，还是得勤劳点，把这不怎么起眼，但是肯定好吃又容易做的食谱给放上来了。
那一天想简单的做点东西吃时，它就能派上用场了。
甜的咸的都好吃。
甜的当午茶，咸的可以当午餐。
我家孩子的餐盒就这么简单。

Recipe Adapted from Gary Mehigan Raspberry Muffins: makes 12 

Ingredients:

• 4 eggs
• 180 ml vegetable oil
• 270g caster sugar (I used 160g)
• 360g plain flour
• Pinch of salt, 1 tsp bicarb, 2 tsp baking powder
• 275 ml sour cream 
• 250g raspberries (substitute with 1 onion & 4 slices ham, some corn kernels)
• some parmesan cheese for topping

Method:

1. Preheat the oven to 180°C.
2. Place 12 paper cases into a muffin tray.
3. fried onion till brown. Mix with diced ham and corn kernels. Set aside.
4. Using an electric mixer, beat the eggs and sugar with a whisk attachment until the mixture whitens and thickens. Sift the flour, salt, bicarb and baking powder together. On a low speed slowly drizzle in the oil and the flour mix. Mix until incorporated, then add the sour cream, mix for 1 minute to ensure all the ingredients are combined.
5. Add in (3) and gently stir in.
6. Spoon in the mixture to just below the top the muffin cases. Bake for 15 minutes, remove from the oven and cool in the pan.