Muffins don't have to be sweet to be good. Serve these at your next barbecue.

Onion-Beer Muffins

3 cups all-purpose flour
2 tablespoons granulated sugar

1 tablespoon baking powder

1 teaspoon salt
1 teaspoon crushed dried basil
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 (12-ounce) can beer, allowed to go flat and at room temperature

1/2 cup vegetable oil

1 large egg
1 small onion, very finely chopped
1 large egg white
1 tablespoon water

1. Preheat oven to 350°F (175°).
2. Combine flour, sugar, baking powder, salt, basil, pepper and garlic powder in a large bowl, make a well in center and set aside.
3. In another bowl, whisk together the beer, oil and onion.
4. Pour the liquid mixture into the well of the flour mixture, stirring just until combined, do not over mix. (The dough will be sticky.)
5. Fill a greased muffin tin about two-thirds full with dough.
6. Beat egg white with water; brush top of muffins. Let stand for 10 minutes then bake for 25 minutes, or until center springs back when lightly pressed.
7. Cool for 5 minutes before removing from the muffin tin. Serve immediately.

Makes 1 to 1 1/2 dozen muffins.